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Ingredients

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

Method

Step 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.
Step 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.
Step 3 Cut the remaining lemon into wedges. Heat remaining rice following packet directions. Serve salmon cakes with warmed rice, lemon wedges and extra coriander.

Tandoori salmon rice cakes

How to make Tandoori salmon rice cakes

Ingredients

Method