Peel the potatoes and carrots, cut them into large pieces, and cook them in boiling salted water.

Once cooked, drain and place them in a large bowl. Mash until smooth, then add the smoked trout, chopped herbs, Parmesan, mustard, and lemon juice. Season with salt and pepper.

Scoop out a heaping tablespoon of the mixture and shape into croquettes. You can make sticks, patties, or balls—whatever you prefer. Place them on a plate and chill in the refrigerator.

In a food processor, combine the oats, a pinch of salt and pepper, and 1 tablespoon chopped parsley. Pulse until finely ground.

Set up 3 shallow dishes for breading: first dish with flour, second with beaten eggs, third with the oat mixture.

Roll each croquette in flour, then dip in the beaten eggs, and finally coat with the oat mixture. Set aside.

Heat a skillet with a thin layer of sunflower oil and brown the croquettes on all sides. Place them on paper towels to drain.

Season with salt, pepper, and sprinkle with fresh chopped parsley. Serve warm.

Tip: You can swap the trout for tuna, salmon, diced cooked chicken ham, or anything you like!