Thai Fish Cakes With Noodle Salad

1. 1

   In a food processor, combine 1/2 cup cilantro, 3 tbsp mint, 2 chilies, fish fillets, garlic and egg white. Process until pureed. Shape into 12 patties.

2. 2

   Oil a large nonstick frying pan and place over medium-high heat. Cook patties until browned on both sides and cooked through.

3. 3

   Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water and let stand until just tender. Drain. Transfer to a large serving bowl and cover to keep warm.

4. 4

   Combine sugar, lime juice and sambal oelek in a small saucepan. Bring to a boil then reduce heat and simmer, stirring, until sugar dissolves. Let cool slightly then pour over noodles and toss to combine.

5. 5

   Chop remaining cilantro, mint and chili finely. Add to noodles along with cucumber and snow peas. Toss to combine.

6. 6

   Serve fish cakes over noodle salad.

* Per serving · 4 servings · Values may vary.