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Tandoori salmon rice cakes

  • 0:07 Prep
  • 0:10 Cook
  • 4 Servings


  • 550g skinless salmon fillets, roughly chopped (see notes)
  • 2 tablespoons gluten-free tandoori paste
  • 1/2 cup fresh coriander leaves, plus extra, to serve
  • 2 x 250g pkt Tilda Coconut, Chilli and Lemongrass Steamed Basmati Rice
  • 2 lemons


  • 1
    Combine the salmon, tandoori paste, coriander, 1 packet of rice and the grated rind and juice (you’ll need about 2 tablespoons) of 1 lemon in a food processor. Process until almost finely chopped. Season well.
  • 2
    Heat a large non-stick frying pan over medium-high heat. Spray with oil. Drop 1/4 cupfuls of mixture into the pan and flatten slightly. Cook the salmon cakes, in batches, for 2-3 minutes each side or until golden.
  • 3
    Cut the remaining lemon into wedges. Heat remaining rice following packet directions. Serve salmon cakes with warmed rice, lemon wedges and extra coriander.

Source: taste.com.au


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