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Thai Fish Cakes With Noodle Salad

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“This is the easy version of fish cakes, you can use any mild-flavoured skinless fish fillet.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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