Thai Fish Cakes With Noodle Salad Recipe

Name: Thai Fish Cakes With Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup coriander, loosely packed; 1/2 cup fresh mint leaves, loosely packed; 4 red Thai chile, quartered; 600 g firm white fish fillets, chopped coarsely; 1 garlic clove, quartered; 1 egg white, beaten lightly; 250 g rice vermicelli; 2 teaspoons sugar; 1/4 cup lime juice; 1 tablespoon sambal oelek; 1 lebanese cucumber, seeded, chopped finely; 100 g snow peas, sliced thinly

Servings: persons

2/3 cup coriander, loosely packed
1/2 cup fresh mint leaves, loosely packed
4 red Thai chile, quartered
600 g firm white fish fillets, chopped coarsely
1 garlic clove, quartered
1 egg white, beaten lightly
250 g rice vermicelli
2 teaspoons sugar
1/4 cup lime juice
1 tablespoon sambal oelek
1 lebanese cucumber, seeded, chopped finely
100 g snow peas, sliced thinly

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

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2/3 cup coriander, loosely packed, 1/2 cup fresh mint leaves, loosely packed, 4 red Thai chile, quartered, 600 g firm white fish fillets, chopped coarsely, and more.

Yes, Thai Fish Cakes With Noodle Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Thai Fish Cakes With Noodle Salad

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