KNOXVILLE, Tenn. — Trout Cakes 

INGREDIENTS:

1 1/2 lb cooked trout

1 cup chopped celery

1/2 cup red pepper diced

1/2 cup green pepper diced

1/3 cup green onion thinly sliced

3 Tbsp stone-ground mustard

Juice from 1 lemon

1 cup flour

3/4 cup Mayo

2 tsp granulated garlic

2 tsp Lawreys

1 tsp pepper

4 cups of panko breadcrumbs

Combine all ingredients except for the panko. Use a large ice cream scoop to portion out 1 trout cake. Patty it out to 1 inch thick and then lay it in the panko and gently cover the cake with the breadcrumbs.

Once breaded simply pan fry. You can even use your air fryer!  Cover in a creamy parm sauce and serve over a bed of sauteed cabbage!

Presented by Ken Huddleson & Zack Napierski, The Front Porch

3/5/2020