These spiced fishcakes are a favourite with Rachel Sherfield
Preparation time: 15 mins
Cook: 10 mins
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
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. 4. Fry the patties for 2-3 minutes on each side, until cooked through. Drain on kitchen paper.
5. Stuff the pitta breads with the fishcakes and lettuce leaves. Serve with lemon wedges for squeezing over and a dollop of lime pickle.
Source: Tesco Realfood