Thai fishcakes recipe | delicious. magazine

Name: Thai fishcakes recipe | delicious. magazine
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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Light and spicy Thai fishcakes perfect for canapés or starters. Made with just 4 simple ingredients & ready in 25 minutes. Perfect for any occasion!

View full recipe on www.deliciousmagazine.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.

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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