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Spicy Sweetcorn and Cucumber Salad with Fishcakes

Spicy Sweetcorn and Cucumber Salad with Fishcakes

By OcadoLifePublished on 20 May 2025Recipe 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’.
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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.