We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Tikka masala fishcakes recipe

Tikka masala fishcakes recipe

1 rating

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

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

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

  1. In a food processor, gently pulse the salmon, tikka masala paste, spring onions and lemon zest, until combined.
  2. 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.
  3. 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.
  4. 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

You may also like

Be the first to comment

blog comments powered by Disqus