| Preparation - Directions: |
Bake potatoes in 400-degree oven or microwave until tender. Cool and grate as for hash browns. Dice smoked trout and remove any bones and discard skin. Combine potatoes, trout, red pepper, green onions and egg whites. Salt and pepper to taste. Form cakes in 2-ounce rounds that are approximately 2 inches in diameter and 3/4-inch thick. Heat oil in non-stick skillet over medium heat. Press cakes into bread crumbs and immediately place in skillet. Cook until golden brown on one side, about 90 seconds, then flip and repeat on other side. Place cakes on paper towels to absorb excess oil. To serve, place one or two cakes on a warmed plate, drizzle with tarter sauce if desired, and garnish with wedge of lemon and sprig of fresh herb. |
