Name: Thai fishcakes with noodle salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Thai fishcakes; 500 gram firm white fish fillets, cubed; 2 tablespoon thai red curry paste; 1 1/2 tablespoon fish sauce; 1 egg, whisked; 100 gram green beans, thinly sliced; 4 kaffir lime leaves, shredded; lime wedges, to serve; Noodle salad; 125 gram bean thread vermicelli; 200 gram cherry tomatoes, halved; 1 cup mint leaves; 1 cup coriander leaves; 1 carrot, shredded; 2 long red chillies, seeded, thinly sliced; 1/2 cup vietnamese salad dressing

Thai fishcakes with noodle salad

Omega-3 packed fish cakes are here served with a light but flavour-packed noodle salad, making healthy dinners something you'll actually look forward to.

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Serves 4

Prep

15M

Cook

20M

Total

35M

Ingredients

Thai fishcakes

500 gram firm white fish fillets, cubed

2 tablespoon thai red curry paste

1 1/2 tablespoon fish sauce

1 egg, whisked

100 gram green beans, thinly sliced

4 kaffir lime leaves, shredded

lime wedges, to serve

Noodle salad

125 gram bean thread vermicelli

200 gram cherry tomatoes, halved

1 cup mint leaves

1 cup coriander leaves

1 carrot, shredded

2 long red chillies, seeded, thinly sliced

1/2 cup vietnamese salad dressing

Method

1.In a food processor, pulse combined fish, curry paste, fish sauce, and egg until mixture comes together. Transfer to a bowl.

2.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.

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

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

5.Serve fishcakes with salad and lime wedges.

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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