350g hot-smoked trout
½ cups finely chopped red onions
2 Tbsp finely grated fresh ginger
2 large eggs plus 1 large egg white, lightly beaten
1 Tbsp wholegrain mustard
3 Tbsp chopped fresh coriander
½ tsp ground pepper
¼ tsp salt
4 cups (350g) shredded potatoes
2 Tbsp olive oil
1/3 cup sour cream
1 tsp lemon juice
Combine trout, onion, ginger, eggs and egg white, mustard, 2 tablespoons coriander, seasoning in a large bowl.
Add potatoes and stir to combine.
Heat 1 tbsp oil in a large non-stick pan over medium heat
Fill a 1-cup measure two-thirds full with trout mixture and firmly pack it down.
Unmould into pan and pat to form a 7 cm cake.
Repeat until mixture is used up. Cover and cook until browned on bottom.
Gently turn over and cook, covered until crispy on the other side.
Combine sour cream, lemon juice and remaining coriander in a small bowl.
Serve the cakes with the sauce and a small salad.