Tandoori salmon rice cakes

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

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Hello everybody, hope you're having an incredible day today. Hey everyone, it is Drew, conventional to my recipe site. Today, we're going to make a special dish, Tandoori salmon rice cakes. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Tandoori salmon rice cakes is one of the most favored of recent trending meals in the world. It's appreciated by millions every day. It is simple, it is fast, it tastes yummy. They're fine and they look fantastic. Tandoori salmon rice cakes is something which I've loved my whole life.

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To get started later this recipe, we must first prepare a few ingredients. You can cook Tandoori salmon rice cakes using 5 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Tandoori salmon rice cakes:

1. 550g skinless salmon fillets, concerning chopped (see notes)
2. 2 tbsp gluten-free tandoori glue gum
3. 1/2 cup contact coriander leaves, benefit extra, to assistance
4. 2 x 250g pkt Tilda Coconut, Chilli and Lemongrass Steamed Basmati Rice
5. 2 lemons

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Steps to make Tandoori salmon rice cakes:

1. adjoin the salmon, tandoori paste, coriander, 1 packet of rice and the grated rind and juice (you’ll infatuation just just about 2 tablespoons) of 1 lemon in a food processor. Process until in this area finely chopped. Season well.
2. Heat a large non-stick frying pan exceeding medium-high heat. Spray following oil. Drop 1/4 cupfuls of grip into the pan and flatten slightly. Cook the salmon cakes, in batches, for 2-3 minutes each side or until golden.
3. Cut the enduring enduring lemon into wedges. Heat remaining rice following packet directions. support salmon cakes in the same way as warmed rice, lemon wedges and additional additional coriander.

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