Day 2: Thai fish cakes with a crunchy noodle Salad


Sorry guys, have been a bit slack with keeping up with my vegetarian challenge! It is now Thursday so I thought I should probably fill you in on what I have been devouring over the past 2 days of my week of NO MEAT (with the exception of seafood of course!)

So backtracking to Tuesday night… I decided to go out on whim and invent my own version of thai fish cakes and here is what I came up with!

For the fish cakes:

300g firm white fish ( chopped into pieces)

1 tbs green curry pastefish cakes 3

large bunch coriander (chopped)

2 cloves garlic (crushed)

2 kaffir lime leaves (finely chopped)

1 large red chilli (chopped)

1 egg

1 tbs corn flour

1 tbs sweet chilli sauce

3 spring onions (chopped)

1/4 cup corn (fresh or tinned is fine!)

handful green beans (chopped)

2 tsp fish sauce

2 tbs sesame seeds

For the dipping sauce:

1 tbs white vinegar

2 tbs sweet chilli sauce

juice of 1 lime

2 tbs fish sauce

1/2 red chilli (finely chopped)

1/4 lebanese cucumber (finely diced)

coriander to garnish

For the noodle salad:fish cakes 1

1/2 packet of changs fried noodles (GF or normal available)

2 spring onions (chopped)

1/3 wombok (sliced thinly)

1/4 cup pine nuts (toasted) (or whatever nut you fancy!)

2 tbs light soy sauce

2 tbs white vinegar

1 tbs brown sugar

1 tbs sesame oil

juice of half a lime

What to do…

For the fish cakes, place all ingredients (except the chopped beans) into a mix master and blend until well combined but still a little chunky. Add the beans and mix to combine. Line a baking tray with baking paper. Roll fish cake mixture into large balls and place on the tray, flattening the cakes slightly as you do so. Cover and refrigerate until ready to cook.

For the Noodle Salad, add the chopped wombok, spring onions, toasted pinenuts and noodles to a salad bowl. To make the dressing, add the sugar and vinegar in a small jug and stir to combine, then add the sesame oil, lime juice and soy sauce. (NOTE: Don’t dress the salad until you are ready to serve as the salad may start to go soggy!)

For the dipping sauce, add all your ingredients to a small serving dish and stir to combine..(difficult huh?!)

When you are ready to cook, remove your fish cakes from the fridge and sprinkle them with sesame seeds. Then, heat some vegetable/peanut oil in a large fry pan and add your fish cakes to the pan. Cook for approximately 5 mins on each side on moderate heat or until firm and cooked through.

Dress your salad and you are ready to serve one mighty tastey, fresh (oh and did i say healthy?) mid week meal! deeelish!


 fish cakes 2



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