Thai fishcakes with cucumber salad and dipping sauce
- May 2017
- Serves 2 or 4 as a starter
- Hands-on time 30 min, plus chilling
Thai-style fishcakes served with a cucumber salad makes for an easy, fresh and flavoursome dinner party starter, or a light main course.
- 20.5g (1.9g saturated)
- 10.4g (7.8g sugars)
Thai curry paste varies in heat. If yours is very spicy, add only 1 tbsp in step 1. Or serve with chopped green chilli to boost the heat, if you like.
Make to the end of step 1 up to 24 hours ahead; keep covered in the fridge. Alternatively, fry the fishcakes as in step 3, then cool, cover and chill for up to 24 hours. Reheat in a 200°C/ 180°C fan/gas 6 oven for about 15 minutes.
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