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Smoked trout fish cakes with mushy peas
- 600g potatoes , diced
- 2 tbsp hot horseradish (we used English Provender)
- 200g smoked trout fillets, flaked
- zest and juice 1 lemon , plus extra lemon wedges to serve
- 25g plain flour
- 400g frozen peas
- 100ml 3 and a half fl oz hot vegetable stock
- 1 tbsp vegetable oil
Directions:View on BBC Good Food
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