Thai Fish Cakes With Noodle Salad

This is the easy version of fish cakes, you can use any mild-flavoured skinless fish fillet.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2⁄3 cup  coriander, loosely packed
• 1⁄2 cup fresh mint leaves, loosely packed
• 4  red Thai chile, quartered
• 600  g  firm  white fish fillets, chopped coarsely
• 1  garlic clove, quartered
• 1  egg white, beaten lightly
• 250  g  rice vermicelli
• 2  teaspoons sugar
• 1⁄4 cup lime juice
• 1  tablespoon sambal oelek
• 1  lebanese cucumber, seeded, chopped finely
• 100  g snow peas, sliced thinly

Directions

1. Blend or process half of the coriander, half of the mint, half of the chilli, fish, garlic and egg white until mixture forms a paste, using one hand, shape into 12 patties.
2. Cook patties, in batches, in heated large non-stick frying pan until browned both sides and cooked through.
3. Meanwhile, place noodles in large heatproof bowl; cover with boiling water. Stand until just tender; drain. Keep warm.
4. Combine sugar, juice and sambal in small saucepan; bring to a boil. Reduce heat; simmer, stirring, until sugar dissolves.
5. Meanwhile, chop remaining coriander, mint and chilli finely. Place in a large bowl with noodles, sugar mixture, cucumber and snowpeas; toss to combine.
6. Serve fish cakes on noodle salad.