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  • Recipes
  • Spicy Sweetcorn and Cucumber Salad with Fishcakes
Spicy Sweetcorn and Cucumber Salad with Fishcakes

By OcadoLife
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

11 total
  • 1 tbsp flavourless oil
  • 2 Thai-style fishcakes
  • 100g cucumber, diced
  • 100g tinned sweetcorn
  • 1 small red chilli, finely chopped
  • 2 tsp light soy sauce
  • 2 tbsp sweet chilli dipping sauce
  • 1 lemon, juiced
  • 1 tbsp toasted sesame oil
  • 1 tsp sesame seeds
  • 1 small handful chopped coriander

Method

3 steps

  1. Step 1

    Heat the oil in a frying pan and cook the fishcakes as per pack instructions.

  2. Step 2

    Meanwhile, combine the cucumber and sweetcorn in a bowl. Put the chilli, soy sauce, sweet chilli sauce and lemon juice in a lidded jar; shake. Pour the dressing over the cucumber and sweetcorn; toss.

  3. Step 3

    Drizzle the toasted sesame oil over the salad, scatter over the sesame seeds and some coriander, then serve with the fishcakes.