Trout-Courgette Cakes

I like the idea of making patties from other things than ground meat, it is a fun way to serve something a bit different then normal. But often, it disappoints. Vegetable fritters get wet and soggy, while most fish cakes contain so much expensive fish that I rather eat the fish plain then make them into a fish cake. And after having my falafel completely disintegrate into a puddle, I didn’t dare to try another recipe with beans. But when I saw this recipe, I knew immediately that I had to try it. They contain not much fish, but because it is smoked it has a strong flavour. And recipes with courgette are always welcome, because each year I have a courgette glut from my vegetable garden.
They did not disappoint, they fried up nicely, did not fall apart, and were incredibly tasty. The trout almost gave them something bacon-y. I will most definitely make this again!

Courgette-Trout Cakes

Trout-courgette cakes and salad (serves 4)
Adapted from “Die neue Alpenk├╝che – Hans Gerlach”

1 courgette (about 300 g), grated
125 ml lukewarm milk
200 g old white bread, in very small cubes or blitzed up
1 onion, chopped finely
2 cloves of garlic, chopped finely
1 tbsp butter
150 g smoked trout fillet, broken up into pieces
1 egg
1 tbsp mustard
salt and pepper
oil

1 lettuce, washed and roughly teared
1 cucumber, sliced
1 bunch of dill, chopped
150 g yoghurt or sour cream
salt and pepper

Salt the courgette and lightly press it down in a sieve. Mix the milk and the bread and leave to soak.
Melt the butter in a pan, add the onion and garlic, and sweat down until soft.
Squeeze as much juice from the courgette as possible. Squeeze out the bread. Mix bread, courgette, egg, mustard, trout and the onion-garlic mix. Season well with salt and pepper.
Use your hands (if you make them wet the mixture is less likely to stick to your hands) to form the mixture into small burgers. Fry them (in portions, if necessary) on both sides in a pan lightly coated with oil on medium heat for about 6-8 minutes.
Mix lettuce, cucumber, dill and yoghurt for the salad, season with salt and pepper.
Serve the fish cakes directly after frying, with the salad.

Note: if the mixture is too wet, add a little dried breadcrumbs. If it is too dry, add some milk.

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