Smoked trout fish cakes with mushy peas - Good Food Middle East
These homemade fishcakes, with a horseradish kick are packed with flavour and goodness, perfect for a midweek meal
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Ingredients
- 600g potatoes, diced
- 2 tbsp hot horseradish (we used English Provender)
- 200g smoked trout fillets, flaked
- zest and juice 1 lemon, plus extra lemon wedges to serve
- 25g plain flour
- 400g frozen peas
- 100ml 3 and a half fl oz hot vegetable stock
- 1 tbsp vegetable oil
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