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Thai salmon fish cakes
Fruit and vegetables
2 tsp
lemongrass
paste
100g/3½oz
green beans
, finely sliced
2
limes
, cut in half, to serve
2
carrots
(about 200g/7oz), peeled and cut into thin ribbons
200g/7oz
cucumber
, peeled and cut into thin ribbons
½
red onion
, thinly sliced
12
radishes
, thinly sliced
large handful of
coriander
, roughly chopped
60g/2¼oz mixed
salad leaves
Tins, packets and jars
2 tbsp Thai red
curry paste
Cooking ingredients
1 tbsp
fish sauce
1-calorie
sunflower oil
spray
sea salt and freshly ground
black pepper
1 tbsp
rice wine
vinegar
1 tbsp
soy sauce
or tamari
salt and freshly ground
black pepper
Dairy, eggs and chilled
1 large free-range
egg
Meat, fish and poultry
600g/1lb 5oz
salmon
fillet, skin removed and cut into chunks
Other
4
lime leaves
, finely shredded
Back to recipe
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