Spicy Sweetcorn and Cucumber Salad with Fishcakes
By OcadoLife
Published on 20 May 2025
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 and servings
20 minsTotal time
2Servings
5 minsPrep time
15 minsCooking time
Ingredients
- 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
Step 1
Heat the oil in a frying pan and cook the fishcakes as per pack instructions.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.Step 3
Drizzle the toasted sesame oil over the salad, scatter over the sesame seeds and some coriander, then serve with the fishcakes.