When it comes to flavour, these Trout fish cakes are full of hints of lemon, lime and lemon grass bringing back many memories for me from our trips to Thailand. I always found lemongrass to add so much freshness while allowing other flavours to come through on their own as well.

After living/working in Thailand we also fell in love with chilli and that’s something that we grow at home and our three little bushes have truly made us proud. However this latest batch felt like it was out to kill us so we decided to make chilli oil with it instead #zerowastetip.

But did you know that you can take cuttings off lemongrass and they are hardy as hell. We actually had a HUGE bush growing at my moms place in plett and it was out of control and there are only so many Thai curry’s, lemon grass cocktails one can make while on holiday so we literally took a spade and cut it down the middle and popped it in a bag and into the trailer for 13 hours. Got home and cut it up into about 20 bits and planted it along our wall. Great as an anti-mozzie repellant naturally but also when it rains the smell is glorious.

You can plant lemongrass in spring and It’s a perfect plant for growing in-ground or in containers. It likes it hot, so grow it in an area with full sun and fertile, well-drained soil. It really is one of the easiest plants to grow, as long as you protect it from the cold. It adds a nice, bright aroma and taste to the kitchen and attractive greenery to your garden.

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, and we will feature it on our blog 🙂 We simply love seeing your family favourites, inventions and beautiful foodie creations so send them through and be featured on our ‘Gram 🙂

Trout Fish Cakes

Zesty Trout Fish Cakes

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These Zesty Trout Fish cakes that are simply delicious and easy to pair with any meal
Serves: 4 People


Serving Suggestions

  • Flatbread , Avacado puree, Pickled radish and red onion, Cucumber and snap pea salad


  • For the fish cakes, boil potatoes until soft all the way through
  • Cook trout for around 10 min.
  • In a bowl mash the potato and shred the trout and mix in the rest of the ingredients. Roll the mixture into balls +- 2 TBS of mix per ball.
  • Heat a pan with a thin layer of oil and gently fry the fish cakes, turning to brown them on all sides. Place on paper towel to dry and serve.