Super-simple tandoori salmon rice cakes

Jun 22, 2020
This mouthwatering meal will be a hit with everyone who tries it! Source: Getty.

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!


  • 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


  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.

Sue's sassy!

She became a member of Starts at 60 and got access to amazing travel deals, free masterclasses, exclusive news and features and hot member discounts!

And she entered to win a $10K trip for four people to Norfolk Island in 2021. Join now, it’s free to become a member. Members get more.


Leave your comment

Please sign in to post a comment.
Retrieving conversation…
Stories that matter
Emails delivered daily
Sign up