Tikka Fishcake Wrap

  • 5MINS
  • 20MINS
  • Serves 4
  • 243KCAL

Most of the ingredients for this tasty, tikka-spiced lunch are probably in your cupboards! Save time by prepping the fishcakes in advance (they’re fridge and freezer friendly – whoop!). Whether cooked up on the hob, the grill or in the air fryer, serve them crispy on the outside.Their soft, lightly spiced centre is even better with the mint mayo drizzle…

Featured On
Pages 74-77

This recipe is currently only available in our book. You can get it here

Tikka Fishcake Wrap pinchofnom.com

Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.

If you want to make the fishcakes in advance, you can leave them for a few hours in the fridge until you are ready to cook.

Easy & delcious
Place any spare fishcakes layered in baking paper and freeze for a fuss free lunch another time!

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‘Absolutely delicious, a lovely warm lunch for when you have time to cook. I used the airfryer method so was able to leave it whilst prepping the wraps, salad and dressing.’

Natasha Aitken

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