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Trout Cakes With Peach Cilantro Relish

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“One of three trout recipes I am posting per request. Note this recipe yields 12 servings.”
READY IN:
4hrs 14mins
SERVES:
12
YIELD:
24 cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. NOTE: The relish starts with the 2 pounds of peaches. Also note this used commerical kitchen ware so times may vary.
  2. Fish: Place fillets skin side down on lightly oiled baking sheets. Bake at 400F five minutes or until trout is opaque. Remove flesh and drain.
  3. Combine with all the fish ingredients except the 1/2 cup breadcrumbs and the Relish. Mix well and refridgerate overnight [or at least 4 hours.] Form into 24 cakes. Coat each with breadcrumbs. set aside until ready to cook.
  4. Cooking: Sautee in lightly oiled skillet until both sides are golden brown then drain and serve with 1/3 cup relish for two cakes. One serving is two cakes.
  5. They may be cooked ahead and reheat at 500F for 5 to 7 minutes. Watch closely.
  6. Relish:.
  7. Combine all and chill for 2 hours.

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