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: 1 cup loosely packed fresh cilantro leaves; 1/3 cup loosely packed fresh mint leaves; 4 None red Thai chilies, quartered; 1 1/4 lb firm white fish fillets, chopped coarsely; 1 clove garlic, quartered; 1 None egg white, beaten lightly; 9 oz rice vermicelli; 2 tsp sugar; 1/4 cup lime juice; 1 tbsp sambal oelek; 1 None Persian cucumber, seeded, chopped finely; 3.5 oz snow peas, sliced thinly

Servings: persons

1 cup loosely packed fresh cilantro leaves
1/3 cup loosely packed fresh mint leaves
4 None red Thai chilies, quartered
1 1/4 lb firm white fish fillets, chopped coarsely
1 clove garlic, quartered
1 None egg white, beaten lightly
9 oz rice vermicelli
2 tsp sugar
1/4 cup lime juice
1 tbsp sambal oelek
1 None Persian cucumber, seeded, chopped finely
3.5 oz snow peas, sliced thinly

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
Oil a large nonstick frying pan and place over medium-high heat. Cook patties until browned on both sides and cooked through.
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
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
Chop remaining cilantro, mint and chili finely. Add to noodles along with cucumber and snow peas. Toss to combine.
6
Serve fish cakes over noodle salad.

319

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: 1 cup loosely packed fresh cilantro leaves, 1/3 cup loosely packed fresh mint leaves, 4 None red Thai chilies, quartered, 1 1/4 lb 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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