Gluten-Free Appetiser: Leek & Hot Smoked Trout Croquettes Recipe

Leek & Hot Smoked Trout Croquettes Recipe

Feel free to change the protein element in this gluten-free appetiser. These would be lovely if you replaced the smoked trout with ham, smoked salmon or goats cheese to make them vegetarian.

Makes: 10 croquettes



Leek & Hot Smoked Trout Croquettes Recipe

By: Danielle Minnebo

Bursting with flavour, these smoked trout croquettes make the ultimate gluten-free appetiser and can easily be transformed into a vegetarian’s delight, too!


Prep time

Cook time



  • 2-3 large potatoes, peeled & cut into quarters
  • 6 tbsp olive oil
  • 1 leek, sliced & washed well
  • 1 tsp sea salt
  • 2 tsp Dijon mustard
  • 3 tbsp chopped fresh dill
  • ½ lemon, juiced
  • 200g hot smoked trout, shredded into pieces
  • ½ cup brown rice flour
  • 2 eggs, beaten
  • 1 cup gluten-free breadcrumbs


  • Add the potatoes to a large pan of water, bring to the boil and simmer until cooked. Strain them and then put the strainer into the pan and set aside without a lid. This is an important step as the remaining heat in the pan will cause the potatoes to dry out slightly and will avoid them becoming mushy.
  • Mash the potatoes well and set aside.
  • Heat 1 tbsp olive in a large fry pan and add the sliced leeks. Cook over a medium heat until the leeks are soft and have begun to caramelise. Remove from the heat and add to the mashed potatoes.
  • To the mashed potatoes also add salt, Dijon mustard, fresh dill, lemon juice and shredded smoked trout. Mix until everything is well combined.
  • Divide the mixture into 10 and shape each piece into a round patty. If you wet your hands slightly before shaping the patty, it avoids it sticking to your hands.
  • Assemble your crumbing line: put the brown rice flour onto a plate, beat the eggs in a small bowl and add the breadcrumbs to another plate. Begin by coating a patty in the brown rice flour, then dipping it into the egg mixture and finally coating it in the breadcrumbs, then set aside on a separate plate. Continue this process until you have coated each of your 10 patties.
  • Heat 5 tbsp of olive oil in a large frying pan over a medium heat. Cook each patty for a few mins on each side until golden brown and crunchy. You don’t need to cook these for long as the mixture is already cooked.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Danielle Minnebo

Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.

You May Also Like

Wellbeing & Eatwell Cover Image 1001x667 (31)

Roast Parsnip & Veggie Hummus Tart

Wellbeing & Eatwell Cover Image 1001x667 (30)

Roasted Beetroot & Feta Pasta

Wellbeing & Eatwell Cover Image 1001x667 (29)

Cinnamon Scrolls with Vanilla Icing

Wellbeing & Eatwell Cover Image 1001x667 (28)

Miso-Glazed Salmon with Soba Noodles