Tandoori salmon rice cakes

Tandoori salmon rice cakes

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For the perfect lunch-box snack try these 17-minute, tandoori salmon and rice cakes.

The ingredient of Tandoori salmon rice cakes

  1. 550g skinless salmon fillets, roughly chopped (see notes)
  2. 2 tablespoons gluten-free tandoori paste
  3. 1/2 cup fresh coriander leaves, plus extra, to serve
  4. 2 x 250g pkt Tilda Coconut, Chilli and Lemongrass Steamed Basmati Rice
  5. 2 lemons

The instruction how to make Tandoori salmon rice cakes

  1. Combine the salmon, tandoori paste, coriander, 1 packet of rice and the grated rind and juice (youu2019ll need about 2 tablespoons) of 1u00a0lemon 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.

Nutritions of Tandoori salmon rice cakes

fatContent: 539.423 calories
saturatedFatContent: 27 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 38 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 35 grams protein
sodiumContent:

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