Wilted Watercress Salad With Trout-Potato Fritters
Published June 3, 1995
- Total Time
- 40 minutes
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Ingredients
THE FRITTERS
1 6-ounce baking potato
2 6-ounce trout fillets, cooked
1 tablespoon fresh lemon juice
1 egg, beaten
2 tablespoons chopped Italian parsley
2 teaspoons kosher salt
Freshly ground pepper to taste
⅓ cup bread crumbs
1 teaspoon olive oil
THE SALAD
10 cups watercress (about 7 bunches), heavy stems removed, washed but not dried
4 teaspoons fresh lemon juice
1 teaspoon kosher salt
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
19 grams carbs; 90 milligrams cholesterol; 241 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 8 grams fat; 2 grams fiber; 783 milligrams sodium; 25 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the fritters, boil the potato whole until almost tender, about 25 minutes; peel and grate. Flake the trout and combine with the potato in a medium bowl. Mix in the egg, parsley, salt and pepper. Using a well-rounded tablespoon as measure, form the mixture into 12 balls. Flatten them slightly and coat with the bread crumbs.
- Step 2
Heat the olive oil in a large nonstick skillet over medium heat. Add the fritters and cook until well browned on both sides, about 5 minutes. Keep warm.
- Step 3
To make the salad, heat a medium saucepan over medium heat. Add the watercress and stir just until wilted, about 2 to 3 minutes. Remove from heat and toss with the lemon juice, salt and pepper. Divide among 4 plates and place 3 of the fritters on each plate. Serve immediately.
Private Notes