Ingredients Jump to Instructions ↓

  1. 1/2 red chill, seeds removed, roughly chopped

  2. 1 garlic clove, roughly chopped

  3. 5 tbsp fresh coriander leaves

  4. 2 tbsp cashew nuts

  5. 100g/3 1/2oz salmon fillet

  6. plain flour , for dusting

  7. 2-3 tbsp sesame oil

  8. 150ml/5fl oz vegetable oil

  9. 55g/2oz thin rice noodles

  10. 100g/3 1/2oz mangetout , chopped in half lengthways

  11. red chilli , seeds removed and finely chopped

  12. garlic clove, finely chopped

  13. 1 handful fresh mint leaves, roughly chopped

  14. 1 handful fresh coriander , roughly chopped

Instructions Jump to Ingredients ↑

  1. For the fishcakes, place all of the fishcake ingredients, except the flour and sesame oil, into a food processor and blend to a coarse paste. Remove the fishcake mixture from the blender and divide and shape into four fishcakes of equal size and dust with flour.

  2. Heat the sesame oil in a large frying pan over a medium heat. Add the fishcakes and fry for 2-3 minutes on each side, until golden-brown and cooked through.

  3. For the salad, heat the vegetable oil in a deep, heavy-bottomed saucepan until a breadcrumb sizzles and turns brown in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

  4. Carefully add the rice noodles into the hot oil and fry until crisp and golden. Carefully remove with a slotted spoon and drain onto kitchen paper.

  5. Place the mangetout, chilli, garlic, mint and coriander into a bowl and mix well.

  6. To serve, divide the salad between two plates. Place a handful of crisp noodles on top of each and add two fishcakes to each.


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