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Thai salmon cakes with carrot salad
- 2 skinless salmon fillets , about 300g in total, cut into large chunks
- 2 tsp Thai red curry paste
- small bunch coriander
- groundnut oil
- 1 tbsp rice wine vinegar
- 1 tsp golden caster sugar
- small chunk ginger , finely grated
- 2 large carrots , shredded
- 3 spring onions , shredded lengthways
- 1 red chilli , shredded lengthways
- handful coriander leaves
Directions:View on BBC Good Food
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