THAI FISH CAKES WITH NOODLE SALAD

Prep time 10 mins Cooking time 20 mins Serves 4

INGREDIENTS

⅔ cup loosely packed fresh coriander leaves

½ cup loosely packed fresh mint leaves

4 red thai chillies, quartered 600g firm white fish fillets, coarsely chopped

1 clove garlic, quartered 1 egg white, lightly beaten 250g rice vermicelli

2 tsp sugar

4 tbsp lime juice 1 tbsp sambal oelek 130g lebanese cucumber, seeded, finely chopped 100g snow peas, thinly sliced METHOD

Blend together half the coriander, half the mint, half the chilli, fish, garlic and egg white until mixture forms a paste; using one hand, shape into 12 patties. (It ensures the patties remain succulent.)

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, finely chop remaining coriander, mint and chilli. Place in large bowl with noodles, sugar mixture, cucumber and snowpeas; toss to combine. Serve fish cakes on noodle salad.