| | Tandoori salmon rice cakes
Tandoori salmon rice cakes
Tandoori salmon rice cakes 4.3-5 9
  • Calories: 2257 kj
  • Fat: 27g
  • Carbohydrates: 10g

How to Make:

  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.
Time for preparing:
10 min.


  • 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