The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 2 carrot
- 1 unwaxed lime
- 1 chilli
-
2 tbsp tamari (Soya)(Water, Soybeans, Salt, Spirit Vinegar)
-
500g steamed pilau basmati(Natural Basmati Rice - Steamed, Onions, Sunflower Oil, Ginger, Salt, Cumin Seeds, Garlic, Natural Flavourings, Black Pepper)
- 2 tbsp sesame oil (Sesame)
- 1 spring onion
- 1 egg (Eggs)
- 4 tsp sesame seeds (Sesame)
- 400g smoked salmon (Fish)
- 1 savoy cabbage
-
2 tbsp chickpea flour(chickpea flour (100%))
Allergens
Contains:
Soya, Sesame, Eggs, Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 123Kcal | 531Kcal |
| 514kJ | 2221kJ | |
| Fat | 6.1g | 26g |
| of which saturates | 1.1g | 4.8g |
| Carbohydrates | 10g | 43g |
| of which sugars | 2.2g | 9.5g |
| Protein | 7.3g | 31g |
| Salt | 1.1g | 4.7g |
| Fibre | 1.3g | 5.7g |
Prep in 10
High protein
5 plants
Low sat fat
Smoked Salmon with Sesame Rice Cakes & Tamari Cabbage
Bring fresh flavours to the table with these homemade sesame rice cakes, pan-fried till golden and crispy. Sustainably caught smoked salmon on the side for extra protein. A crunchy cabbage slaw, dressed in zingy lime and tamari, to bring the greens.
Cooking Instructions
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Place the rice into a mixing bowl and crack in the egg. Add the flour, half the sesame seeds and a pinch sea salt and use your hands to smash the rice together. Shape into 4 patties.
- Heat a medium frying pan with the sesame oil on medium-high heat. Add the rice cakes and cook for 2 mins, per side, until golden brown and crispy. Scatter the remaining sesame seeds over the top and transfer to a lined baking tray. Bake for 10 mins.
- Trim and thinly slice the cabbage. Quarter the lime. Reheat the pan with 1 tbsp oil on high heat. Add the cabbage and cook for 2-3 mins, until deep golden brown. Add the tamari, cook for 1 min, then remove from the heat. Squeeze in the juice from 1 lime wedge then leave to cool.
- Peel the carrots into ribbons. Finely slice the chilli (remove the seeds for less heat) and spring onions. Add the carrots to the cabbage and toss to combine.
- Serve the cabbage on plates with the rice cakes and dot over the salmon. Garnish with the chilli (to taste), spring onions and remaining lime wedges.
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