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Tikka masala fishcakes recipe

Tikka masala fishcakes recipe

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

  • Serves 4
  • 15 mins to prepare and 10 mins to cook
  • 615 calories / serving
  • Dairy-free


  • 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

  • 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


  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.

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