Tikka masala fishcakes recipe

  • Serves 4
  • 15 mins to prepare and 10 mins to cook
  • 615 calories / serving
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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.

  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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  • 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
  • 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


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