Thai-style fishcakes recipe | Sainsbury`s Magazine

Ingredients

• 2 skinless salmon fillets, cut into chunks
• 1 x 165g pack raw peeled king prawns
• ½ red onion, finely chopped
• 1 garlic clove, crushed
• 1 tbsp Thai green curry paste
• 1 tbsp chopped coriander
• 2 tsp vegetable oil
• 1⁄2 cucumber
• 1 medium carrot, peeled
• juice of ½ lime, plus wedges to serve
• 1 tbsp sweet chilli sauce, plus more to serve