Thai-style fishcakes recipe | Sainsbury`s Magazine
These low-carb Thai-style fishcakes are made with salmon and prawns and served with a ribbon salad of cucumber and carrot
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.sainsburysmagazine.co.uk.
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
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