THAI FISH CAKES WITH NOODLE SALAD

Prep time 15 mins Cooking time 20 mins Serves 4 INGREDIENTS

500g firm white fish fillets, cubed

2 tbsp Thai red curry paste

1 ½ tbsp fish sauce

1 egg, whisked

100g green beans, thinly sliced 4 kaffir lime leaves, shredded lime wedges, to serve NOODLE SALAD

125g bean thread vermicelli 200g cherry tomatoes, halved 1 cup mint leaves

1 cup coriander leaves

1 carrot, shredded 2 long red chillies, seeded, thinly sliced

½ cup Vietnamese salad dressing METHOD

In a food processor, pulse combined fish, curry paste, fish sauce, and egg until mixture comes together. Transfer to a bowl. Add beans and lime leaves (see tip) to fish mixture, mixing well. Using 2 tbsp mixture, form into small patty. Repeat to make 8. Place on a lined oven tray and chill until required.

Heat a non-stick frying pan on medium and spray with oil. Cook fishcakes for 3-4 mins on each side until golden and cooked through. Keep warm. Meanwhile, to make salad; cook noodles following packet instructions. Refresh in cold water, drain. Transfer to a bowl and toss with all remaining ingredients. Serve fishcakes with salad and lime wedges.

Tips If you don’t have lime leaves, use grated lime or lemon zest.