Thai Fish Cakes With Noodle Salad

Submitted by MellowMel

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

 

• Ready In: 25mins
• Ingredients: 12
• 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.

Reviews

[Flitty]

Excellent. I made this as an entree for a friend who is gluten and dairy intolerant, and they went down a treat.