Wilted Watercress Salad With Trout-Potato Fritters

1. 1

   To make the fritters, boil the potato whole until almost tender, about 25 minutes; peel and grate.

2. 2

   Flake the trout and combine with the potato in a medium bowl.

3. 3

   Mix in the egg, parsley, salt and pepper.

4. 4

   Using a well-rounded tablespoon as measure, form the mixture into 12 balls.

5. 5

   Flatten them slightly and coat with the bread crumbs.

6. 6

   Heat the olive oil in a large nonstick skillet over medium heat.

7. 7

   Add the fritters and cook until well browned on both sides, about 5 minutes.

8. 8

   Keep warm.

9. 9

   To make the salad, heat a medium saucepan over medium heat.

10. 10

    Add the watercress and stir just until wilted, about 2 to 3 minutes.

11. 11

    Remove from heat and toss with the lemon juice, salt and pepper.

12. 12

    Divide among 4 plates and place 3 of the fritters on each plate.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.