Salmon Fishcakes with Chilli & Lemongrass Jelly
- 600g boneless, skinless salmon 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 Chilli & Lemongrass Jelly
Put the salmon 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 Chilli & Lemongrass 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.