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This Thai-inspired recipe is adapted from The Flavour Principle by Lucy Waverman and Beppi Crosariol. Use haddock, whiting, cod or any white firm flesh fish (shrimp is another option) for these cakes, which may be deep-fried instead of pan-fried, if desired.

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Food, Pages 33 on 04/09/2014

Print Headline: Fish cakes a treat with curry, citrus tastes

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