Thai fishcakes with a sweet chilli dip by Thyme & Tides Deli
For downloadable cooking instructions click here!
Allergens: fish (crustacean), (may contain small bones), Soy
Salmon, tuna, white fish, sweet chilli sauce, rocket, lemon, lemon grass, chilli, curry paste, coriander
- Place a frying pan on a medium heat and add the oil. Once the pan is hot but not smoking carefully place in the fishcakes.
- Cook for 3 - 4 minutes on each side to get a golden brown exterior.
- Ensure they are piping hot before eating
- Serve with rocket, sweet chilli sauce and a lemon wedge.