Thai salmon fishcakes with pickled red cabbage salad

Welcome to the world’s easiest midweek meal. Why is it so easy, you ask? Well, it makes the most of shop-bought fishcakes and takes less than ten minutes from hob to table.

Sounds good? Get going then:

Serves two || 10 minutes || Easy

What you need: 

Waitrose pan-fried Thai salmon fishcakes
1 large carrot, grated
1/4 a small red cabbage, grated or finely sliced
1/2 a small romaine lettuce, sliced
1 red chilli, finely sliced
4 tbsp of Kikkoman seasoned vinegar for sushi rice
3 tbsp of pure sesame oil
Squeeze of lemon juice
Sweet chilli sauce (included in the Waitrose fishcakes)

What to do:

1. Start off by cooking your fishcakes according to packet instructions
2. While they’re on the go, prep your veggies
3. In a bowl, toss the cabbage, carrot and lettuce together with the vinegar, sesame oil and lemon
4. Plate up your pan-fried fishcakes on a bed of pickled veg and top off with a squeeze of sweet chilli sauce


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