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Smoked Trout Patties with Soft Boiled Egg and Salad

Smoked Trout Patties with Soft Boiled Egg and Salad

Try something different for lunch with these delicious smoked trout patties - otherwise known as fish cakes - or whip them up for when you're next entertaining for a quick bite before the main meal! 




  • 8 eggs, 2 egg yolks for mix, 6 eggs for boiling
  • 500g potatoes
  • 400g boneless hot smoked trout fillets
  • ¼ bunch chives, chopped
  • Salt and pepper to taste
  • 1 cup flour
  • 1 cup breadcrumbs or panko crumb
  • Oil for frying


  • 2 Lebanese cucumbers, peeled and thinly sliced
  • ¼ red onion, finely diced
  • ¼ bunch dill, chopped
  • 1 tsp small capers
  • 1 tsp white balsamic or white wine vinegar
  • 1 tbsp extra virgin olive oil
  • Pinch of sugar
  • Salt and pepper to taste


  1. Peal and boil potatoes until cooked. Drain well and mash.
  2. Flake the smoked trout into the mash and season. Separate two eggs, adding the egg yolks and chives to the mash mix. Keep the egg whites for crumbing.
  3. Mix well and form into eight patties.
  4. Roll patties in flour, lightly whisked egg whites and bread crumbs then set aside.
  5. Combine all salad ingredients, checking seasoning and adjusting if necessary.
  6. Soft boil the eggs, refresh under running water and peel. Cut eggs in half and set aside.
  7. Add oil to frying pan and heat. Gently fry patties on both sides.
  8. Place patties onto a plate, serving with boiled egg and garnish with cucumber salad.


For a different flavour burst, switch the trout for salmon instead. 

Nutritional Information

  • Serving size 639g
  • Energy 4200kJ 1004kcal
  • Protein 63.8g
  • Total fat 40.5g
  • Saturated fat 7.4g
  • Carbs (total) 91.3g
  • Carbs (sugar) 8.4g
  • Sodium 1910mg
  • Fibre 6.8g
  • Vitamin D 13.6µg

All nutrition values are per serve.

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

Free range farm with two people