Thai Fish Cakes with Chilli Dressing & Herb Salad

Ingredients

8 Angelakis Thai Fish Cakes

2-3 Packets Bean Thread Vermicelli Noodles

2 Lebanese cucumbers

½ Bunch Coriander

½ Bunch Mint

½ Bunch Thai or Regular Basil, if unavailable substitute with Vietnamese Mint

1 Red Onion, sliced thin

Vegetable Oil

2 tbls Fried Shallots

Fresh Limes, to serve

Thai Chilli Dressing

2 tbls Chilli Paste with Soybean Oil

1 tbls Fish Sauce

3 tbls Lime juice

1 tbls Caster Sugar

Method

To prepare the salad and dressing. Place the noodles in a heat proof bowl and cover with boiling water for 5-8 minutes, or until they are soft, drain, refresh with cool water and drain again.

Pick the coriander, basil and mint leaves and slice the cucumbers very thinly, lengthways. Place in a large bowl, add the sliced red onions and the cooked noodles. Toss gently to combine, arrange in a large bowl and sprinkle over the fried shallots.

To make the dressing, place the chilli paste with soybean oil, fish Sauce, lime juice and caster sugar into a bowl and whisk until the sugar has dissolved, taste and adjust if required.

Heat a large non stick frypan over a medium heat, add the vegetable oil, place the Thai fish cakes into the pan. Cook for 4-5 minutes on each side or until cooked through.

Serve the fish cakes with the salad, Thai chilli dressing and extra lime wedges.

Cook’s Tip

Chilli in Soybean Oil & Fried Shallots are available from Asian grocers or good quality

supermarkets

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