Trout Fishcakes with Red Pepper & Chilli Jelly

Courtesy of Tracklements

Serves: 4


600g boneless, skinless trout filets, cut into chunks

1 tbsp red curry paste

Thumb-size piece fresh root ginger, peeled and grated

1 tsp soy sauce

½ bunch coriander, leaves chopped

Vegetable oil

½ jar Tracklements Red Pepper and Chilli Jelly. Alternatively, serve with Fresh Chilli Jam 


Put the trout into a food processor with the paste, ginger, soy sauce and chopped coriander. Pulse until roughly minced. Tip out the mix and shape into 4 burgers.

Heat the oil in a non-stick frying pan then fry the burgers for 4-5 mins on each side until crisp and cooked through.

Meanwhile, heat the Red Pepper & Chilli Jelly over a low heat until melted, pour over the fishcakes or serve on the side as a dipping sauce.

Serve with rice as a main course or with a salad garnish as a starter.


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