Fish And Shrimp Cakes With Mustard Chive Dip

  1. Heat 2 tbsp of the oil in a frying pan, add the shallots and parsley. Cook, stirring, for 3-4 mins. Remove from heat and set aside to cool slightly.
  2. Mix the creme fraiche with the milk, the two mustards and most of the chives. Season to taste and set aside.
  3. Mix the chopped shrimp with the fish, breadcrumbs, the shallot mixture and the egg yolks. Season to taste. Divide and shape into 12 balls, then flatten slightly to make patty shapes.
  4. Heat the remaining oil in the frying pan. Add the fish cakes in batches and cook, turning once, for 8-10 mins until the fish is cooked through. Keep warm. Serve with the mustard and chive dip. Garnish with the remaining chives.

olive oil, shallots, parsley, milk, mustard, wholegrain mustard, chives, frozen king prawns, trout fillet, breadcrumbs, egg yolks

Taken from recipes-plus.com/api/v2.0/recipes/20107 (may not work)

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