Ingredients:

1/2 lbs raspberries
1/4 tsp salt
2 tbsp sugar
1 tsp chopped garlic
1 tsp tabasco sauce
1 tbsp shredded lemon peel (dried or fresh)
1 tbsp cornstarch
1 1/3 lbs fillet of trout or your choice of fish
2 tbsp chopped parsley
1 egg,
1 egg yolk
2 tbsp breadcrumbs
1 tbsp shredded lemon peel (dried or fresh)
2 tbsp cooking oil

Procedures:

1) Place raspberries in a blender and puree.

2) Strain the puree through a cheese cloth, into a saucepan.

3) Add salt, sugar, chopped garlic, tabasco, lemon peel and cornstarch.

4) Bring to a quick boil, stirring constantly. Remove from heat.

5) In a food processor, chop the fish fillet and parsley.

6) Transfer to a bowl, then add egg, egg yolk, breadcrumbs and lemon peel. Shape into patty using BurgerMate.

7) Pan-fry in cooking oil for about 3 minutes until golden brown on each side.

Serve with the raspberry sauce.