Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 8.64 dollar
Difficulty level: 3 out of 4
16 Ingredients
Number of servings
4
- 3 spring onions
- 2 limes
- 700grams firm white boneless skinless fish fillets, chopped
- 2 cloves garlic, crushed
- 1 free range egg
- 1/2 bunch coriander, leaves picked
- 2tablespoons wholemeal flour
- 125grams thick dried rice noodles
- 3/4 cup frozen baby peas, blanched
- 125grams Qukes® baby cucumbers, sliced
- 150grams shredded carrot
- 1/4 wombok cabbage, shredded
- 1/4 bunch mint, leaves picked
- 1tablespoons Woolworths sweet chilli sauce
- 1 long red chilli, sliced
- 5milliliter extra virgin olive oil cooking spray
Description
With juicy homemade fish cakes, noodles, cabbage and a zingy dressing, this 35-minute salad will become a regular on your summertime recipe hit list.
Instruction tip
Prepping tip:The fish cakes can be made a day in advance. Store cooked fish cakes in an airtight container in the fridge. When ready to eat, reheat in a non-stick frying pan for 2 minutes each side or until heated.
Method
Step 1 of 4
Thickly slice 1 onion, then thinly slice remaining onions. Zest and juice 1 lime, then cut remaining lime into cheeks.
Step 2 of 4
Process fish, lime zest, lime juice, garlic, egg, chopped onion and half of the coriander until smooth. Add flour and peas and mix well. Using damp hands, shape fish mixture into 20 small cakes.
Step 3 of 4
Spray cakes with oil. Heat a large non-stick frying pan over medium-high heat. Cook fish cakes, in batches, for 2 minutes each side or until cooked through and golden.
Step 4 of 4
Place noodles in a large heatproof bowl. Cover with boiling hot water and stand for 5 minutes or until softened. Drain noodles, then refresh under cold water. Place on a serving platter. Add carrot, cucumber, cabbage, fish cakes and sweet chilli. Sprinkle with mint and chilli. Serve with lime.
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