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Salmon Fishcakes with Chilli & Lemongrass Jelly

Cooking Directions

Makes: 4

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.


  • 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

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