-
-
Add this recipe to your binder
This recipe is in your binder
-
Tikka masala fishcakes recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
4 ratings
Pop these tikka masala spiced fishcakes into a pitta for a quick and easy lunchtime treat. They're packed full of flavour and are ready in less 30 minutes. See method
Ingredients
- 500g (1lb) salmon, skinned and cut into chunks
- 1 tbsp tikka masala paste
- 6 spring onions, chopped
- 1 lemon, zested and cut into wedges
- 3 tbsp plain flour
- 2 tbsp vegetable oil
- 4 large pitta breads, cut open
- 1 little gem lettuce, leaves separated
- lime pickle, to serve
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly
Each serving contains
-
Energy
2585kj
615kcal
31%
-
Fat
27g
38%
-
Saturates
4g
22%
-
Sugars
4g
5%
-
Salt
1.3g
22%
of the reference intake
Carbohydrate 61.9g
Protein 35.6g
Fibre 3.2g
Method
- In a food processor, gently pulse the salmon, tikka masala paste, spring onions and lemon zest, until combined.
- Scatter the flour over a large plate; season well. With lightly floured hands, divide the salmon mixture into 16 and shape into patties. Dust in the flour.
- Heat the oil in a non stick frying pan over medium-high. Fry the patties for 2-3 minutes on each side, until cooked through. Drain on kitchen paper.
- Stuff the pitta breads with the fishcakes and lettuce leaves. Serve with lemon wedges for squeezing over and a dollop of lime pickle.
See more Indian recipes