Trout Fish Cakes with Yogurt Sauce
Trout and egg provide complete protein and omega-3 fats, while a small serving of yogurt sauce adds freshness without heavy breading. The fish cakes are satisfying and stay low-carb when served with herbs or a vegetable side.
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Kitchen: Mediterranean
714
Servings: 3 (1 serving ≈ 210 gram)
Digestion time: 3 hour
Complete protein: ✔
Finely dice the onion and fry it in ghee with a pinch of salt until soft and translucent. Finely chop the skinless trout with a knife or briefly process it into a coarse mince.
Mix the fish with lemon juice, zest, salt, black pepper, dry garlic, egg, and cooled onion. Shape small cakes about 5-6 cm wide and about 1 cm thick.
Fry the cakes in a well-heated dry skillet for 3-4 minutes per side, until set and still juicy inside. Serve with herbs and raita sauce.
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