½ cup panko bread crumbs + ¼ cup panko bread crumbs in a shallow plate
2 Tbsp tandoori paste
¼ cup fresh cilantro, chopped
1 tsp ground cumin
1 tsp garam masala
1 tsp ground coriander
Pinch of ground black pepper
3 Tbsp extra-virgin olive oil
Instructions
Place all ingredients (first ten) into a bowl. Mix together using a fork until all ingredients are combined.
Shape into 2" or 3" patties and then press salmon cakes into the breadcrumbs, coating both sides well.
Heat the olive oil in a large oven-safe nonstick skillet or cast iron pan over medium heat. Add the salmon cakes and cook until golden brown, 3 to 4 minutes per side.
Transfer the skillet to the oven and bake until the cakes are heated through. About 5 - 8 minutes more.
Recipe by Carrots & Cake at http://www.carrotsandcake.ca/tandoori-spiced-salmon-cakes/