Spicy Noodle Fish Cakes

Submitted by Lorelle in Australia

"These are terrific for a snack, picnics or as part of a main meal. I found the recipe in the gardening magazine "Burke's back yard". Can be eaten hot or cold."

 

• Ready In: 32mins
• Ingredients: 11
• Yields: 12 cakes
• Serves: 6

ingredients

• 125 g vermicelli rice noodles
• 500 g firm white boneless fish fillets
• 59.14 ml cornflour
• 14.79 ml Thai red curry paste
• 1 egg
• 3 spring onions or 3 scallions
• 118.29 ml coriander or 118.29 ml cilantro leaf
• vegetable oil, to fry
• 118.29 ml sweet chili sauce
• 29.58 ml lime juice
• 14.79 ml fish sauce

directions

1. Place the noodles into a large heatproof bowl and cover with boiling water. Soak for 10 minutes. Meanwhile, place the fish into a food processor and process until well chopped. Add the cornflour, curry paste and egg and process until smooth.
2. Drain the noodles, return to the bowl and use scissors to cut into shorter lengths. Add the fish mixture, spring onions and coriander, and mix until evenly combined.
3. Use damp hands to shape quarter-cupfuls of the misture into patties about 8cm round. Heat about 5mm of oil in a large, heavy based frying pan and cook the fish cakes in batches for 3 minutes on each side. Drain on paper towel.
4. To make a dipping sauce, place the sweet chilli sauce, lime juice and fish sauce into a screwtop jar. Shake until combined. If going on a picnic, leave in the jar to transport and shake again before serving.