Cheat’s trout fishcakes with herby crème fraîche

Method

1. Mix the mashed potato with the chives, capers, the zest of 1 lemon, a little salt and plenty of black pepper.
2. Fold in the trout flakes. Form into 4 cakes, cover and chill for 15 minutes, or up to 24 hours.
3. Meanwhile, make the sauce. Combine the mixed herbs, crème fraîche, the zest of 1 lemon along with the lemon juice and some seasoning. Set aside while you cook the fishcakes.
4. Melt the butter with the olive oil in a large frying pan over a medium heat until sizzling. Add the fishcakes and fry for 3-4 minutes each side, until crisp and golden. Drain on kitchen paper. Serve with the sauce, a mixed salad and some lemon wedges to squeeze over.