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. 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