THAI FISH CAKES WITH NOODLE SALAD

SERVES 4 PREP 15 MINS + CHILLING COOK 20 MINS PER SERVE 1391kj COST $$$$$

500g firm white fish fillets, cubed 2 tbsp Thai red curry paste 1½ tbsp fish sauce 1 egg, whisked 100g green beans, thinly sliced 4 kaffir lime leaves, shredded lime wedges, to serve 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 In a food processor, pulse combined fish, egg, curry paste, and fish sauce until mixture comes together. Transfer to a bowl.

2 Add beans and lime leaves 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.

3 Heat a non-stick frying pan on medium and spray with oil. Cook fish cakes 3-4 mins on each side until golden and cooked through. Keep warm.

4 NOODLE SALAD Meanwhile, cook noodles following packet instructions. Refresh in cold water, drain. Transfer to a bowl and toss with all remaining ingredients.

5 Serve fish cakes with salad and lime wedges.