TIKKA MASALA FISHCAKES
| 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 | HOW TO MAKE
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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