Tandoori Salmon Rice Cakes

For the supreme lunch-box snack set sights on these 17-minute, tandoori salmon and rice cakes.

The ingredient of Tandoori Salmon Rice Cakes

• 550g skinless salmon fillets on the subject of chopped see notes
• 2 tbsp gluten free tandoori bonding agent
• 1 2 cup blithe coriander leaves plus extra to encourage
• 2 x 250g pkt tilda coconut chilli and lemongrass steamed basmati rice
• 2 lemons

The Instruction of tandoori salmon rice cakes

• enhance the salmon tandoori paste coriander 1 packet of rice and the grated rind and juice youu2019ll craving virtually 2 tablespoons of 1u00a0lemon in a food processor process until in this area finely chopped season well
• heat a large non stick frying pan over medium high heat spray next oil drop 1 4 cupfuls of fusion into the pan and flatten slightly cook the salmon cakes in batches for 2 3 minutes each side or until golden
• cut the remaining lemon into wedges heat long lasting rice following packet directions further salmon cakes in imitation of warmed rice lemon wedges and extra coriander

Nutritions of Tandoori Salmon Rice Cakes

calories: 539 423 calories
calories: 27 grams fat
calories: 7 grams saturated fat
calories: 38 grams carbohydrates
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calories: 35 grams protein
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