in All Recipes Thai-style fishcakes Ingredients 100g frozen soya beans 200g skinless and boneless salmon fillet, cut into small chunks 200g skinless and boneless cod fillet, cut into small chunks 2 small sweet potatoes, peeled and cut into small chunks 2 medium bottled roasted red pepper in brine, drained and cut into small chunks For the Thai curry paste: 4cm piece fresh root ginger, peeled and roughly chopped 3 garlic cloves, peeled 1 red chilli, deseeded 1 lemongrass stalk, roughly chopped 2 tsp reduced-salt soy sauce 2 tsp Thai fish sauce (nam pla) 2 tbsp chopped fresh coriander 4 shallots, roughly chopped Go to the next page to get the Instructions Advertising 2 / 3 Last-minute Christmas cake Overnight oats – 4 ways
