Ingredients

• 4 medium potatoes, medium
• 2 trout fillets
• 3 spring onions
• 2 dill
• 1 lemon, zested
• 1tbsp olive oil
• a little plain flour

Method

1. Peel and chop the potatoes and cook in boiling, salted water for 6-8min until tender. Drain, return to the pan and mash.
2. Preheat the grill to high. Grill the trout fillets for 8-10min until cooked through and firm to the touch. Flake into pieces, removing any bones, then put into the pan with the mashed potato.
3. Cut the spring onions into small pieces, chop the dill sprigs and zest the lemon. Add to the pan with the olive oil and mix everything together well.
4. Shape the mixture into eight small patties. Dust with flour and put on a non-stick baking sheet, then grill for a further 3-4min on each side. Serve the fishcakes with a watercress salad.

Notes