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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

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

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