Trout Cakes w/ Roasted Mini Yukon golds and sautéed French beans

I love these cakes...they taste incredible! I find that if you make this recipe with any fish of your choice it works well. The Old bay spice has to be the best spice to use in all seafood dishes.
------------------------------------------------------------------------------

Trout Cakes w/ Roasted Mini Yukon golds and sautéed French beans

Serves: 4
Ingredients:

1 lb trout meat, skinless and boneless, cut into small chunks
1/2 cup red bell pepper, small dice
1/4 cup scallions, finely chopped
2 tablespoons parsley, minced
Zest of one lemon, plus juice divided
1 egg
1 cup panko
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon old bay spice
1 large or 2 small potatoes small diced
Vegetable oil, for shallow frying

Directions:

1. Heat oil in a pan to medium.

2. Add all of the ingredients into a bowl and form 4 cakes. Place them in the oil and cook 3 minutes on each side. Remove from pan when done onto paper towels. Season with salt and squeeze lemon juice on top.

3. Toss the potatoes in a little olive oil, salt & pepper. Roast in the oven at 350 until golden brown. Toss with lemon zest.

4. Blanch the French beans season with S&P and drizzled olive oil