Fish Cake Pita Pockets - cooking recipe

Ingredients

1 can (15 oz) pink salmon, drained and flaked, bones removed
2/3 cup cooked rice
1/2 cup mayonnaise, plus additional, to serve
2 None green onions, finely sliced
1 1/2 tbsp tamarind paste
1/2 tsp red pepper flakes
1/2 cup flour, seasoned with salt and pepper
None None Oil, to shallow-fry
4 None pita breads, halved
None None Salad leaves, to serve

Preparation

Combine salmon, rice, mayonnaise, half the onion, tamarind and red pepper flakes in a large bowl. Season to taste and mix well.
Shape into 8 evenly sized patties. Dust in flour, shaking off excess. Place on a tray. Cover and refrigerate for 30 mins.
Heat oil in a large skillet on medium heat. Fry patties for 2-3 mins each side, until golden and slightly firm to touch. Drain on paper towels.
Serve fish cakes in pita pockets with a dollop of mayonnaise, remaining onion and salad leaves.