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Thai fish cakes with chili mayo
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Ingredients
Directions
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Grind the salmon with the shrimp, curry paste, fish sauce, egg, coriander and 1 spring onion in a food processor. Make 8 balls of this mixture with moist hands and press them flat.
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Heat a layer of sunflower oil in a frying pan and fry the fishcakes in 4-5 minutes around golden brown and cooked. Let the cookies drain on kitchen paper.
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Sprinkle with the rest of the spring onion and serve Thai fish cakes with chili mayo and lime.
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Nutrition
485Calories
Fat62% DV40g
Protein54% DV27g
Carbs1% DV3g
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