Tikka masala fishcakes recipe
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- Serves 4
- 15 mins to prepare and 10 mins to cook
- 615 calories / serving
- Dairy-free
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
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Shop ingredientsEach serving contains
- Energy
- 2585kJ 615.0kcal
- Fat
- 27g
- Saturates
- 4g
- Salt
- 1.3g
- Sugars
- 4g
of the Reference intake
Carbohydrate 61.9gProtein 35.6gFibre 3.2g
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- In a food processor, gently pulse thesalmon, tikka masala paste,spring onionsandlemonzest, 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
