Prawn and fish cakes with noodle salad
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Time to make:
$5.25 per serve
(at time of publication)
Full ingredients list:
75g rice vermicelli noodles
150g crunchy combo sprout mix (see tip)
200g bean sprouts, trimmed
100g snow pea sprouts, trimmed
3 stalks celery, thinly sliced
3 Lebanese cucumbers, halved lengthways, thinly sliced
1 bunch coriander, leaves picked
4 tablespoons lime juice
2 teaspoons sesame oil
300g boneless, skinless firm white fish fillets
300g peeled medium green prawns
1 tablespoon garlic chilli paste
cooking oil spray
4 tablespoons sweet chilli sauce, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Cook noodles according to packet instructions. Drain and refresh under cold water. Cut noodles into 6cm lengths, then transfer to a large bowl. Add both types of sprouts, celery, cucumber, two-thirds of the coriander, lime juice and oil. Toss gently to combine. Set aside.
Step 2 Finely chop 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 garlic chilli paste. Stir to combine, then shape mixture into 8 patties.
Step 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.
You can find crunchy combo sprout mixes near the chilled lettuce section in supermarkets.
About this recipe
First published: January 2012