Quick & Easy

Thai fish cakes with noodle salad

Redfish, usually sold skinned as fillets, is ideal for these fish cakes because of its delicate flavour. You can, however, use practically any mild-flavoured, skinless fish fillet.



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 large bowl with noodles, sugar mixture, cucumber and snowpeas; toss to combine.
6.Serve fish cakes on noodle salad.

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