Super-simple tandoori salmon rice cakes

These are definitely some of the best snacks to pack up and eat on the go! Requiring just six basic ingredients and less than 20 minutes cooking time, you can get everything together to whip up whenever you’re hungry for a fresh seafood snack.

Not only are they perfect for lunch, but they also make a fantastic dinner option if you serve them up alongside a garden salad or even a cold pasta salad! Otherwise, you could pop them on a burger bun and call it a day. Enjoy!

Ingredients

• 550g skinless salmon fillets, roughly chopped
• 2 tablespoons gluten-free tandoori paste
• 1/2 cup fresh coriander leaves, plus extra, to serve
• 2 x 250g pkt coconut, chilli and lemongrass steamed basmati rice
• 2 lemons

Method

1. Combine salmon, tandoori paste, coriander, 1 packet of rice and the grated rind and juice (about 2 tablespoons) of 1 lemon in a food processor. Process until almost finely chopped. Season well.
2. Heat 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 remaining lemon into wedges. Heat remaining rice following packet directions. Serve salmon cakes with warmed rice, lemon wedges and extra coriander.