Thai Fish Cakes With Noodle Salad

Name: Thai Fish Cakes With Noodle Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
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

Submitted by MellowMel

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

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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

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.
Cook patties, in batches, in heated large non-stick frying pan until browned both sides and cooked through.
Meanwhile, place noodles in large heatproof bowl; cover with boiling water. Stand until just tender; drain. Keep warm.
Combine sugar, juice and sambal in small saucepan; bring to a boil. Reduce heat; simmer, stirring, until sugar dissolves.
Meanwhile, chop remaining coriander, mint and chilli finely. Place in a large bowl with noodles, sugar mixture, cucumber and snowpeas; toss to combine.
Serve fish cakes on noodle salad.