Spicy Sweetcorn and Cucumber Salad with Fishcakes
Recipe developer and author Marni Xuto is a big fan of making Thai food easy and accessible. Her Spicy Sweetcorn and Cucumber Salad with Fishcakes pairs a speedy salad – inspired by Thai dish tum-khao-poad – with ready-made fishcakes for ultimate ease. “Or scale the salad up to serve as a fresh, vibrant barbecue side,” she suggests. To whip up a Thai curry in a hurry, search for Marni’s ‘King Prawn and Pineapple Curry’.
- Time: 20 min
- Servings: 2
Source: ocado.com
Ingredients
- flavourless oil
- Thai-style fishcakes
- cucumber, diced
- tinned sweetcorn
- small red chilli, finely chopped
- light soy sauce
- sweet chilli dipping sauce
- lemon, juiced
- toasted sesame oil
- sesame seeds
- small handful chopped coriander