Name: Fish cake pockets
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 415 gram can, drained, pink salmon flaked, bones removed; 2/3 cup cooked rice; 1/2 cup whole-egg mayonnaise plus extra to serve; 2 finely sliced green onions; 1 1/2 tablespoon tamarind puree; 1/2 teaspoon dried chilli flakes; 1/2 cup plain seasoned flour; oil, to shallow-fry; 4 halved pitta pockets; salad leaves, to serve

Fish cake pockets

Serves 4

Prep

15M

Cook

10M

Total

25M

Skip to Recipe

Ingredients

415 gram can, drained, pink salmon flaked, bones removed

2/3 cup cooked rice

1/2 cup whole-egg mayonnaise plus extra to serve

2 finely sliced green onions

1 1/2 tablespoon tamarind puree

1/2 teaspoon dried chilli flakes

1/2 cup plain seasoned flour

oil, to shallow-fry

4 halved pitta pockets

salad leaves, to serve

Method

1.In a large bowl, combine salmon rice, mayonnaise, half onion, tamarind and chilli. Season to taste and mix well.

2.Shape into 8 evenly sized patties. Dust in flour, shaking off excess, and place on a tray. Cover and chill 30 minutes.

3.Heat oil in a large frying pan on medium. Fry patties 2-3 minutes each side, until golden and slightly firm to touch. Drain on paper towel.

4.Serve fish in pitta pockets with a dollop of extra mayonnaise, remaining green onion and salad leaves, or wrapped in flat bread.

Canned tuna can be used in place of salmon if desired
Note

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Ingredients

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