Mouth-Watering Trout Cakes Recipe Your Family Will Love

Fellow food lovers, allow me to introduce you to my latest recipe obsession: Trout Cakes with Peach Cilantro Relish. As a seasoned chef, I can attest that this dish is not your ordinary fish cake. It bursts with flavors that will take your palate on a tantalizing ride.

This recipe features tender and juicy trout loaded with a host of beautiful spices and ingredients that are sure to please your taste buds. The peach cilantro salsa is bursting with zesty lime juice, crisp red onion, and other exciting fixings such as fresh cilantro and red bell pepper. Trust me when I say that it’s the perfect complement to the moist and flaky trout cakes.

I developed this recipe as a way to add more variety to my menu while keeping things light and healthy. Trout is an excellent source of protein, vitamins, and minerals that make it a suitable substitute for other white fish. Additionally, the use of fresh produce such as peaches and cilantro adds an extra dose of nutrients.

So, whether you’re planning on a casual dinner party or just looking for something fresh for lunch, these Trout Cakes with Peach Cilantro Relish should be on your “must-try” list. Don’t believe me? Well then, let your taste buds do the talking; whip up a batch today and taste for yourself what makes these cakes so special!

Why You’ll Love This Recipe

Trout Cakes With Peach Cilantro Relish
Trout Cakes With Peach Cilantro Relish

Let me tell you why you’ll love this Trout Cakes With Peach Cilantro Relish Recipe: it is a perfect combination of savory and sweet flavors that will leave your taste buds craving for more!

The trout cakes are packed with flavorful ingredients such as scallions, red pepper flakes, Worcestershire sauce, and dry mustard, making them incredibly delicious. The light touch of cream cheese gives them a delicate consistency that is not too heavy on the stomach.

On top of that, this recipe includes a homemade peach cilantro relish that is out of this world. The relish mixture is made with freshly chopped peaches, cilantro, and red bell peppers. It has a tangy taste due to the addition of lime juice and a hint of spice from the red pepper flakes.

This Trout Cakes With Peach Cilantro Relish Recipe is perfect for any occasion. It’s great as a quick lunch served on a bed of lettuce or as an appetizer for dinner parties. You can even turn it into fish tacos by serving it with warm tortillas and a side of avocado.

The good news is that this recipe is easy to make, so anyone can prepare it at home. And trust me when I say that your guests will be impressed by your cooking skills.

So if you’re in search of a unique and tasty fish recipe, look no further than Trout Cakes With Peach Cilantro Relish Recipe. It will become one of your new favorite dishes in no time.

Ingredient List

 These trout cakes are anything but fishy!
These trout cakes are anything but fishy!

Get Ready to Cook with the Finest Ingredients!

To make these Trout Cakes with Peach Cilantro Relish, you will need:

  • Trout fillets: Make sure you have fresh, boneless and skinless trout fillets for this recipe. If you can’t find trout, feel free to use any other white fish.
  • Red onion: You’ll need a quarter cup of very finely chopped red onion to give the trout cakes a touch of sweetness and texture.
  • Celery and red bell pepper: The savory combination of celery and red bell pepper help balance out the flavors in these cakes. Make sure to finely chop them!
  • Scallions: Scallions are essential for creating layers of aroma in your cooking. You’ll need two tablespoons, thinly sliced.
  • Fresh herbs: We’ll be using fresh cilantro, flat-leaf parsley, and chives to add fresh flavors to the cakes.
  • Mayonnaise: Mayonnaise helps keep the trout cakes moist while binding ingredients together.
  • Cream cheese: If you love cream cheese, then you will love what it does for these trout cakes. It makes them creamy as well as helping keep the cakes together when cooking.
  • Worcestershire sauce: This classic English condiment adds depth of flavor to your dish that is hearty and slightly sweet. 2 teaspoons go into our trout cake mix.
  • Dry mustard: A teaspoon of dry mustard gives a spicy kick that goes really well with fresh trout.
  • Lime juice: Lime juice adds a refreshing citric taste that brings everything together
  • Salt and black pepper : The amount will depend on your preference.
  • Red pepper flakes : Bring in some heat to the mix by adding a pinch or two.

Trust me when I say that these ingredients are worth getting! They all work together in harmony to create an unforgettable taste explosion, a great way to change up dinner time or surprise your guests at your next dinner party.

The Recipe How-To

 Savory and sweet flavors come together in this dish.
Savory and sweet flavors come together in this dish.

Now that you have all your ingredients, it’s time to get into the kitchen and start cooking these delicious Trout Cakes with Peach Cilantro Relish.

Step 1: Make the Trout Cakes

  • Start by preheating your oven to 375°F (190°C).
  • In a large bowl, mix together 1 1/2 lbs of trout, 1/2 cup of minced red onion, 1/4 cup of chopped celery, 1/4 cup of chopped parsley, 2 tablespoons of Worcestershire sauce, 1 tablespoon of dry mustard, 1 teaspoon of red pepper flakes, and some salt and black pepper to taste.
  • Add in 4 ounces of softened cream cheese and 2 tablespoons of mayonnaise, and mix everything together until well combined.
  • Shape the mixture into 12 trout cakes.
  • Coat the trout cakes evenly with cornmeal.
  • Place on a baking sheet lined with parchment paper and bake in the preheated oven for about 15 minutes.

Step 2: Make the Peach Cilantro Relish

  • While the trout cakes are baking, you can prepare the peach cilantro relish.
  • In a bowl, mix together 4 cups of chopped peaches, minced stems trimmed cilantro, minced scallion, chopped stems trimmed red bell pepper, juice from one lime, salt and black pepper to taste.
  • Set aside in the fridge until ready to serve.

Step 3: Serve and Enjoy

  • When the trout cakes are cooked through, remove from the oven and let them rest for a few minutes before serving.
  • Serve topped with a generous spoonful of peach cilantro relish on each cake or serve it on the side with fish tacos.
  • You can also try serving these trout cakes alongside other seafood dishes like grilled salmon or baked trout.

Congratulations! You’ve just made restaurant-quality Trout Cakes with Peach Cilantro Relish right in your kitchen.

Substitutions and Variations

 These cakes are sure to make a splash at mealtime.
These cakes are sure to make a splash at mealtime.

One of the joys of cooking is that you can experiment with ingredients to add a unique twist to your recipes. In the case of trout cakes with peach cilantro relish, there is room for variety without compromising on the savoury goodness.

First and foremost, if you don’t have trout, consider using any firm white fish such as cod or haddock that would flake nicely once cooked. For those who don’t eat fish, mashed cooked chickpeas or lentils are a great substitute for a vegetarian take on these cakes.

Additionally, if peaches are no longer in season, try something else for your relish like roasted red pepper or tomato salsa. Or replace peach entirely with other complementary fruits like nectarines, apricots or mangos. Experiment with different ratios of cilantro and parsley to suit your personal preference.

As for the cakes and their seasoning, use dried dill instead of coriander for a distinct flavour variation. Paprika could be substituted for red pepper flakes while lemon juice can replace the lime to give a citrusy tang instead of sourness. Consider mixing cream cheese with plain yoghurt instead of mayonnaise or making it spicier by adding jalapeno to your relish.

There is an endless combination of flavours to play with when it comes to trying something new in the kitchen. Don’t be afraid to get creative and have fun!

Serving and Pairing

 A peach of a relish tops off the perfect trout cake.
A peach of a relish tops off the perfect trout cake.

The trout cakes with peach cilantro relish recipe is a versatile dish that can be served in many different ways. Here are some of my favorite ideas for serving and pairing this delicious recipe.

The first way to enjoy these trout cakes is to serve them on their own as a main course. I like to make a batch of the cakes and serve them with a side salad or some roasted vegetables. They’re filling and flavorful, perfect for a satisfying weeknight dinner.

Another great way to serve these trout cakes is on top of a bed of mixed greens or arugula. The fresh greens provide a nice contrast to the richness of the fish cakes, and the peach cilantro relish adds a bright and tangy flavor.

If you’re in the mood for tacos, try making fish tacos with the trout cakes and peach salsa. Fill warm tortillas with the fish cakes, top with the salsa, some avocado slices, and a drizzle of sour cream or crema.

For something more elegant, consider serving the trout cakes as an appetizer or starter course at your next dinner party. Garnish each cake with a dollop of sauce and sprinkle minced cilantro over the top for a beautiful presentation.

Finally, as far as wine pairing goes, I recommend pairing this dish with a crisp white wine such as Sauvignon Blanc, Chardonnay or Pinot Gris. The citrus notes in these wines complement the lime juice and cilantro in the dish perfectly. Enjoy!

Make-Ahead, Storing and Reheating

 Get hooked on these delicious bites.
Get hooked on these delicious bites.

One of the best things about this recipe is that you can make the trout cakes ahead of time for easy meal prep. Just shape the mixture into patties and store them in an airtight container in the fridge for up to two days. When it’s time to cook, simply pan-fry the patties until golden and crispy.

If you have leftovers, don’t worry! The trout cakes are still delicious when reheated. Simply place them in the oven at 350F for 10 minutes or until heated through. You can also reheat them in a toaster oven or on a skillet over medium heat.

When it comes to storing, it’s important to store the peach cilantro relish separately from the trout cakes. You can store any leftover relish in an airtight container in the fridge for up to five days. If you want to make sure that the relish stays fresh, add a squeeze of fresh lime juice before storing.

Lastly, if you’re planning to make the recipe for a large group, consider preparing and shaping the trout cakes ahead of time, and storing them in single layers with parchment paper between each patty so they don’t stick together. You can then freeze them for up to one month before frying them up as desired. Just remember that they’ll take longer to cook when frozen; plan on adding a few extra minutes of cooking time per side.

Tips for Perfect Results

 Serve these up at your next dinner party for an instant hit.
Serve these up at your next dinner party for an instant hit.

When it comes to cooking trout cakes, there are a few things that can make or break your dish. Here are some tips to ensure your trout cakes turn out perfectly every time:

1. Drying the Trout Fillet

One of the crucial steps in making trout cakes is drying the trout fillet properly. Make sure you pat the fillet dry with paper towels before using it in the recipe. This will help remove any excess moisture and ensure that your cakes hold together well.

2. Mix Wet Ingredients Separately

When preparing the wet ingredients for the recipe, mix them separately first before combining them with the dry ingredients. This will help distribute the flavors evenly and ensure that each bite is bursting with flavor.

3. Don’t Overmix

Once you’ve combined all of the ingredients, it’s important not to overmix them. Gently fold the ingredients together until they are just combined. Overmixing can result in tough, dense fish cakes that are less enjoyable to eat.

4. Use Cooking Spray or Oil

Trout cakes have a tendency to stick, so make sure you use cooking spray or oil on your pan before frying them. This will prevent them from sticking and help create a crispy exterior.

5. Allow Time for Resting

Before serving, allow your cooked trout cakes to rest for a few minutes so that they can firm up a bit and make it easier to handle them when plating.

By following these simple tips, you’ll be able to create delicious trout cakes every time. So go ahead and give it a try!

Bottom Line

In conclusion, these Trout Cakes with Peach Cilantro Relish are a must-try for any seafood lover. With their perfect balance of flavors and textures, these fish cakes will leave you wanting more. Whether you serve them as an appetizer or a main course, they are sure to impress your guests and elevate any meal.

The versatility of this recipe is another reason to try it out. You can substitute the trout with other types of fish such as salmon or whitefish, adjust the spice level with red pepper flakes according to your preference, or even turn these cakes into fish tacos with the addition of some tortillas and avocado. There are endless possibilities to make this recipe your own.

So why not give these Trout Cakes with Peach Cilantro Relish a chance? I can guarantee that they will become one of your go-to recipes for any occasion. Don’t hesitate to experiment and have fun with it. Happy cooking!

Trout Cakes With Peach Cilantro Relish

Trout Cakes With Peach Cilantro Relish Recipe

One of three trout recipes I am posting per request. Note this recipe yields 12 servings.
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Course: Appetizer
Cuisine: American
Keyword: Brunch, Oven, Refrigerator, Stove Top, Trout
Prep Time: 4 hours
Cook Time: 14 minutes
Servings: 24 cakes
Calories: 695.1kcal


  • 72 ounces trout, rainbow
  • 2 cups mayonnaise
  • 2 cups breadcrumbs
  • 1/2 cup cream cheese, softened
  • 1 cup celery, minced
  • 1/4 cup scallion, minced
  • 1/2 cup red bell pepper, minced
  • 2 teaspoons dry mustard
  • 2 teaspoons phillips seafood seasoning
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon parsley, minced
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large egg yolks
  • 5 cups peach cilantro relish
  • 2 lbs peaches
  • 1/2 cup red onion, minced
  • 1/2 cup lime juice
  • 1/2 cup cilantro
  • 1/8 teaspoon red pepper flakes


  • NOTE: The relish starts with the 2 pounds of peaches. Also note this used commerical kitchen ware so times may vary.
  • Fish: Place fillets skin side down on lightly oiled baking sheets. Bake at 400F five minutes or until trout is opaque. Remove flesh and drain.
  • Combine with all the fish ingredients except the 1/2 cup breadcrumbs and the Relish. Mix well and refridgerate overnight [or at least 4 hours.] Form into 24 cakes. Coat each with breadcrumbs. set aside until ready to cook.
  • Cooking: Sautee in lightly oiled skillet until both sides are golden brown then drain and serve with 1/3 cup relish for two cakes. One serving is two cakes.
  • They may be cooked ahead and reheat at 500F for 5 to 7 minutes. Watch closely.
  • Relish:.
  • Combine all and chill for 2 hours.

Your Own Notes


Serving: 415g | Calories: 695.1kcal | Carbohydrates: 68.5g | Protein: 41g | Fat: 30.4g | Saturated Fat: 6.6g | Cholesterol: 155.2mg | Sodium: 1568.3mg | Fiber: 3.6g | Sugar: 27.4g

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