THAI-RRIFIC MAINS
Thai Fish and Prawn Cakes with Asian Salad
Serves 4, Prep and Cook: 45 mins
600g boneless, skinless, white fish fillets, chopped
¹/³ cup chopped fresh coriander
3 green spring onions, finely chopped
2 tblsps Thai red curry paste
1 egg white
1 tblsp cornflour
250g raw peeled prawns, chopped
Crusty bread, to serve
SALAD
¼ cup lime juice2 tblsps fish sauce1 tblsp sweet chilli sauce100g mixed250g punnet cherry tomatoes, halved2 Lebanese cucumbers, deseeded, thinly sliced½ cup fresh coriander leaves
