Potato Cakes with Smoked Trout, Apple, and Horseradish Cream

Ingredients

• 2 pounds baking potatoes cubed peeled
• 0.3 teaspoon pepper black freshly ground
• 3 tablespoons butter 
• 1 large eggs lightly beaten
• 1 cup panko bread crumbs Japanese breadcrumbs
• 0.5 teaspoon salt 
• 12 servings trout smoked
• 2 tablespoons vegetable oil 
• 0.3 cup whipping cream 

Equipment

• bowl
• frying pan
• paper towels
• potato masher

Directions

1. Cook potatoes in boiling salted water to cover 12 minutes or until tender.
2. Drain potatoes, and transfer to a large bowl. Mash with a potato masher until smooth; stir in cream, butter, salt, and pepper.
3. Let stand until cool enough to handle.
4. Shape about 1/4 cup potato mixture into 1 1/2- to 2-inch patties.
5. Brush patties with egg, and dredge in panko.
6. Heat oil in a large skillet over medium heat.
7. Add potato cakes; cook, in batches, 2 to 3 minutes on each side or until golden brown on both sides.
8. Drain on paper towels, and top with Smoked Trout, Apple, and Horseradish Cream.