Smoked trout rice cakes

By: Ben Dearnley, Photography by: Styling: Michele Cranston, Food Preparation: Peta Dent

Looking for a budget dinner? Check out this delicious recipe of smoked trout rice cakes.

Serves 4 Prep and cook time 25 minutes (+ refridgeration time)

WW1612_Food -Cranston _Smoked -Trout -Fish -Cakes 01


  • 250g hot smoked ocean trout or salmon fillets, flaked 
  • 2 cups cooked white long-grain rice
  • 2 tablespoons chopped dill
  • 1 medium (120g) carrot, grated coarsely
  • 3 green onions (green shallots), sliced finely
  • 1 tablespoon finely grated lemon rind
  • ½ teaspoon ground white pepper
  • 1 teaspoon celery salt
  • 3 eggs, beaten lightly
  • 2 tablespoons vegetable oil
  • 100g mixed salad leaves, to serve

Yogurt sauce

  • 1 cup (250ml) Greek-style yogurt
  • 2 tablespoons fresh mint leaves, chopped finely
  • 1 tablespoon fresh lemon juice


  1. Preheat oven to 180°C (160°C fan-forced).
  2. Combine trout, cooked rice, dill, carrot, green onions, lemon rind, white pepper and celery salt in a large bowl. Stir to combine; add the egg and mix together.
  3. Shape the mixture into 12 cakes, using a ¼ cup measurement, and place on a tray; refrigerate for 30 minutes.
  4. Heat the oil in a non-stick frying pan over medium heat; cook trout cakes on both sides until richly golden and a little crispy. Return to clean tray and bake in the oven for five minutes while you make the Yogurt Sauce.
  5. Yogurt sauce Combine the yogurt, mint, and lemon juice. Season with sea salt and freshly ground black pepper; stir to combine.
  6. Serve warm trout cakes with the Yogurt Sauce, salad leaves, and lemon wedges, if desired.

Not suitable to freeze or microwave.

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