Thai Fish Cakes With Noodle Salad - cooking recipe

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

Preparation

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