Easy rice cake with salmon, yogurt and lime


Easy rice cake with salmon, yogurt and lime


5 eggs

2 tsp Indian spice mix

1 red chilli

1 handful fresh coriander

300g rice (cooked)

1 courgette

1 tbsp oil

1 tbsp butter

2 180g salmon fillets, skin removed 

4 tbsp thick Greek yoghurt 

80g baby spinach 

1 mango

1 lime

To make the tandoori dry spice: 

2 tsp ground coriander

2 tsp ground cumin

2 tsp garam masala 

2 tsp ground ginger

2 tsp paprika

2 tsp turmeric

1 tsp ground cardamom 

1 tsp salt 

1 1/2 tsp ground pepper

1 tsp chilli powder

2 tsp garlic powder

2 tsp onion powder

Here’s how

Place all the spices into a pestle and mortar and grind into a powder.

Transfer the spices into an airtight preserving jar.

In a bowl, whisk together 5 eggs with 1 tsp of the spice mix

Finely dice 1 red chilli and add to the bowl

Grate your courgette onto a chopping board and sprinkle with a little salt, leave for one minute then squeeze all the water out before adding to the egg mixture 

Add the cooked rice to the egg mixture and stir together

Pre heat a non stick deep frying pan, add 1 tbsp oil and 1 tbsp of butter

Once the butter is melted, pour the egg and rice mixture into the pan

Cook the mixture on a medium heat for 15  place into the over at 170c for a further 10 minutes 

Remove the pan from the oven and carefully place a large plate on top of the pan. Flip the frying pan  and plate and return the rice cake to the pan the other way up, so the base is now the top of the cake 

Cut both pieces of salmon into 2 and dust with the remaining spice mix

Transfer the salmon to the top of the rice cake and return to the oven for 15 minutes or until the salmon is cooked 

When cooked, serve with yoghurt, mango, baby spinach and wedges of lime