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 cloves, quartered
1 egg whites, beaten lightly
250 g rice vermicelli
2 teaspoons sugar
1/4 cup lime juice
1 tablespoon sambal oelek
1 lebanese cucumbers, seeded, chopped finely
100 g snow peas, sliced thinly
Directions:
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.
Cook patties, in batches, in heated large non-stick frying pan until browned both sides and cooked through.
Meanwhile, place noodles in large heatproof bowl; cover with boiling water. Stand until just tender; drain. Keep warm.
Combine sugar, juice and sambal in small saucepan; bring to a boil. Reduce heat; simmer, stirring, until sugar dissolves.
Meanwhile, chop remaining coriander, mint and chilli finely. Place in a large bowl with noodles, sugar mixture, cucumber and snowpeas; toss to combine.
Serve fish cakes on noodle salad.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.