This recipe uses our Smoked Kentucky Rainbow Trout

1 large red bell peppers, diced small
1 large green bell peppers, diced small
¹/2 large bell pepper, diced small
¹/2 medium red onion, diced small
2 celery stalks, washed and diced small
1tbsp. minced garlic
¹/8cup white wine
2oz. butter
1lb Smoked Kentucky Rainbow Trout, skinned and flaked
¹/4lb medium Japanese bread crumbs
³/4 cups fresh parsley, chopped fine
¹/2tsp white pepper
1tbsp cajun spice
³/8 cup dijon mustard
1tbsp salt
4 eggs

Melt the butter in a saute pan and add the first six ingredients. Saute slightly, add the wine and reduce by half. Remove from heat and allow to cool.

In a large bowl combine the remaining ingredients except the eggs. Fold in the cooled vegetables and add the eggs one at a time until the mixture becomes moist and slightly sticky.

Form into 4oz patties and refrigerate to set. Pan-fry the patties over medium heat until done.

Yield: 15 patties.