Thai fishcakes recipe | delicious. magazine
Light and spicy Thai fishcakes perfect for canapés or starters. Made with just 4 simple ingredients & ready in 25 minutes. Perfect for any occasion!
Ingredients
- 300g cod fillet, boned and skinned
- 200g raw shelled prawns
- 5 spring onions, chopped
- 2 tbsp Thai curry paste (try Namjai Red Curry Paste from Sainsbury’s Special Selection)
- 1 tsp grated fresh ginger
- 2 tsp fish sauce
- 1 tbsp light soy sauce
- Handful chopped fresh coriander
- 2 tbsp olive oil
- 150ml sweet chilli sauce
- Juice of 1 lime, plus wedges to serve
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