Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1 1/2tablespoons tandoori paste
- 300grams salmon portions, skinned & boned, finely diced
- 3tablespoons coriander, finely chopped (save 2 tbs chopped coriander for yoghurt sauce)
- 3tablespoons mint, finely chopped (save 1/4 cup chopped Mint for yoghurt sauce)
- 1 lime, rind finely grated and juiced (for yoghurt sauce)
- 4 roti, warmed (to serve)
- 1 cup Greek yoghurt (for yoghurt sauce)
- 60grams baby spinach leaves (to serve)
- 1tablespoons rice flour
- 1 egg, lightly beaten
- 1tablespoons vegetable oil
- 250grams microwavable white & brown basmati rice wholegrain blend
Nutrition per serving
2270kJ
Protein
28.0grams
Sugars
5.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Heat rice as per packet instructions. Transfer to a bowl and use kitchen scissors to roughly chop rice.
Step 2 of 5
Add salmon, tandoori paste, egg, coriander, mint, rice flour and lime rind. Season with a pinch of salt. Mix together well. Shape mixture into 8 patties, using 1/3 cup of the mixture for each, pressing together firmly. Place onto a plate. Chill for 10 minutes.
Step 3 of 5
Meanwhile, to make the yoghurt sauce, mix yoghurt with herbs and lime juice in a bowl. Set aside.
Step 4 of 5
Heat oil in a non-stick frying pan over medium-high heat. Cook patties in batches, turning carefully, for 4 minutes on each side or until golden.
Step 5 of 5
Serve patties with roti and baby spinach leaves, with yoghurt sauce on the side.
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