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Add the potatoes to a large pan of water, bring to the boil and simmer until cooked. Strain them and then put the strainer into the pan and set aside without a lid. This is an important step as the remaining heat in the pan will cause the potatoes to dry out slightly and will avoid them becoming mushy.
Mash the potatoes well and set aside.
Heat 1 tbs olive in a large fry pan and add the sliced leeks. Cook over a medium heat until the leeks are soft and begun to caramelize. Remove from the heat and add to the mashed potatoes.
To the mashed potatoes also add salt, dijon mustard, fresh dill, lemon juice and shredded smoked trout. Mix until everything is well combined.
Divide the mixture into 10 and shape each piece into a round patty. If you wet your hands slightly before shaping the patty it avoids it sticking to your hands.
Now you need to begin your crumbing assembly line. Put the brown rice flour onto a plate, beat the eggs in a small bowl and add the breadcrumbs to another plate. Begin by coating a patty in the brown rice flour, and then dipping it into the egg mixture and finally coating it in the breadcrumbs, then set aside on a separate plate. Continue this process until you have coated each of your 10 patties.
Heat 5 tablespoons of olive oil in a large fry pan over a medium heat. Cook each patty for a few minutes on each side until golden brown and crunchy. You don’t need to cook these for long as the mixture is already cooked.
Serve straight away and enjoy!
2-3 large potatoes, peeled and cut into quarters (450g once cooked)
1 leek, sliced and washed well
1 tsp sea salt
2 tsp dijion mustard
3 tbs chopped fresh dill
Juice from ½ lemon
200g hot smoked trout, shredded into pieces
½ cup brown rice flour
2 eggs, beaten
1 cup gluten free breadcrumbs
6 tbs olive oil