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Tikka masala fishcakes recipe

3 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

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

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