Prawn and fish cakes with noodle salad
Nutrition Info.(per serve)
75g rice vermicelli noodles
200g crunchy combo sprout mix
200g bean sprouts, chopped
100g snow pea shoots
3 stalks celery, thinly sliced
3 Lebanese cucumbers, halved lengthways, thinly sliced
1 bunch fresh coriander leaves
4 tablespoons lime juice
2 teaspoons sesame oil
300g skinless, boneless, firm white fish fillets
300g peeled medium-sized prawns
1 tablespoon chilli paste or Thai curry paste
4 tablespoons sweet chilli sauce, to serve
Total fat 8g
Saturated fat 2g
Dietary fibre 3g
1 Cook vermicelli following packet directions. Drain and refresh under cold water. Cut noodles into 6cm lengths then transfer to a large bowl. Add all sprouts, celery, cucumbers, two-thirds of the coriander, lime juice and oil. Toss gently to combine. Set aside.
2 Finely chop the remaining coriander. Place fish and prawns into a food processor and process until they form a coarse paste. Transfer mixture to a large bowl. Add chopped coriander and chilli paste. Stir to combine then shape mixture into 8 patties.
3 Spray a large frying pan with oil and place over medium-high heat. Cook patties for 4-5 minutes each side or until golden and cooked through. Serve with noodle salad and sweet chilli sauce.
- Make chicken patties by using 600g skinless chicken breast fillets instead of fish and prawns.
- Make it gluten free: Check chilli paste and sweet chilli sauce are gluten free.
Hanu de Jong
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