Fish Cake Pita Pockets

• 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

1. Combine salmon, rice, mayonnaise, half the onion, tamarind and red pepper flakes in a large bowl. Season to taste and mix well.
2. Shape into 8 evenly sized patties. Dust in flour, shaking off excess. Place on a tray. Cover and refrigerate for 30 mins.
3. 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.
4. Serve fish cakes in pita pockets with a dollop of mayonnaise, remaining onion and salad leaves.

pink salmon, rice, mayonnaise, green onions, tamarind, red pepper, flour, oil, pita breads, salad leaves

Taken from recipes-plus.com/api/v2.0/recipes/32623 (may not work)