By: Market Chef Jenny Breen
Makes about 2 dozen small croquettes
Serve with Goat cheese, or aioli (you can take your favorite mayonnaise, mix in fresh garlic or herbs and suddenly it is a perfect aioli for these or any other burgers).
1 pound (about 4) red or yellow potatoes, chopped
1/2 onion, chopped (use ramps or leeks when available)
2 ounces butter or olive oil
3 to 4 eggs
6 ounces smoked trout, skinned and boned.
1 tablespoons fresh rosemary (or other fresh herbs), chopped
1-1 1/2 cups cornmeal
Salt and pepper
Cook potatoes in boiling water until soft and drain off the water. Mash like mashed potatoes, adding butter or oil if desired. Set aside. Sauté onions in oil until translucent. Combine onions, eggs and trout with potatoes and mix well. Add rosemary and cornmeal to thicken consistency. You should be able to form a solid, but moist ball with your hands. Salt and pepper to taste. Form into balls or patties and fry in hot oil, or bake in 375 degree oven until brown (about 15 to 20 minutes).