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    Mini Thai Fishcakes on Lemon Grass Skewers

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    Mini Thai Fishcakes on Lemon Grass Skewers

    Serves: 8

    Ingredients

    • 2 lemon grass stems
    • 2 seafresh mini thai fishcakes

    Method

    1. Preheat the oven to 220°C, gas mark 7.
    2. Cut 2 stems lemon grass in half lengthwise, and then in half again, to create long strips that are sturdy enough to act as skewers. Carefully thread 2 Seafresh Mini Thai Fishcakes on to each lemon grass skewer.
    3. Cook the skewered fishcakes in the oven for 8 minutes, or until hot right through. Serve hot with the chilli dipping sauce that comes in the pack with the fishcakes.

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