Gluten-Free Appetiser: Leek & Hot Smoked Trout Croquettes Recipe

Ingredients

• 2-3 large potatoes, peeled & cut into quarters
• 6 tbsp olive oil
• 1 leek, sliced & washed well
• 1 tsp sea salt
• 2 tsp Dijon mustard
• 3 tbsp chopped fresh dill
• ½ lemon, juiced
• 200g hot smoked trout, shredded into pieces
• ½ cup brown rice flour
• 2 eggs, beaten
• 1 cup gluten-free breadcrumbs