adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Tandoori salmon rice cakes
Tandoori salmon rice cakes
0 Likes
Prep Time:
7 minutes
Cook Time:
10 minutes
Total Time:
17 minutes
Try quick and flavorful tandoori salmon rice cakes for lunch. Ready in just 17 minutes!
Ingredients:
  • 550g skinless salmon fillets, roughly chopped (see notes)
  • 49.60 gm gluten-free tandoori paste
  • 125.00 ml fresh coriander leaves, plus extra, to serve
  • 2 x 250g pkt Coconut, Chilli and Lemongrass Steamed Basmati Rice
  • 2 lemons
Instructions:
  • In a food processor, blend together the salmon, tandoori paste, coriander, 1 packet of rice, and the grated rind and juice of 1 lemon (approximately 2 tablespoons) until finely chopped. Season generously.
  • Preheat a large non-stick frying pan over medium-high heat and spray with oil. Spoon 1/4 cup of mixture into the pan and gently flatten. Cook the salmon cakes in batches for 2-3 minutes on each side until golden brown.
  • Cut the remaining lemon into wedges. Heat the rest of the rice according to the instructions on the packet. Serve the salmon cakes with the warm rice, lemon wedges, and extra coriander.

Similar Recipes