Thai Fishcakes with Noodle Salad

Thai Fishcakes with Noodle Salad

Serves: 4

Ingredients

• 4 salmon fillets

• 1tbsp red curry paste

• 2 lemongrass stalk

• 1 chilli

• 3 cloves garlic, minced

• 1 egg, lightly beaten

• 1 tbsp buckwheat flour

• 1/2c asparagus

• 2 tbsp coriander, chopped

• 2 tbsp mint, chopped

• 2 tsp sugar with stevia

• 4 tsp fish sauce

• 5 kaffir lime leaves

• sesame oil, to fry

• 1 lime, sliced into quarters, to serve

• sweet chilli sauce, to serve, optional

• noodles, to serve ( I used Blue Dragons wholewheat )

For the salad

• 4 handfuls pea shoots and spinach

• 2 large carrots, sliced into match sticks

• 2 handfuls plum tomatoes, sliced into quarters

• 4 spring onions, vertically sliced

• handful coriander, stalks removed

• 50g cashews, lightly toasted

• 1 large avocado, sliced vertically

For the Dipping sauce

• 1/2 cucumber, finely chopped

• 1 shallot, finely minced

• 1 clove garlic, minced

• 2 tsp ginger, grated

• 60ml white wine vinegar

• 60ml water

• 25g sugar with stevia

Method

- Make the dipping sauce first by dissolving the vinegar, water and sugar a small saucepan, stirring the whole time. Once the sugar has dissolved, remove from the heat.

- Add in the cucumber, garlic, ginger and shallot and stir everything together. Transfer to a bowl and set aside.

- Now make the super easy fishcakes by adding everything, except the salmon fillets, to a food processor. Blitz until a coarse paste is formed.

- Add in the salmon ( make sure you remove the skin ) and pulse until the salmon is evenly distributed amongst the paste.

- Heat some sesame oil in a large frying pan over medium-high heat.

- While the oil heats up, sprinkle some buckwheat flour onto a plate. Divide the paste into 8 balls and roll them in the flour then flatten them with your palms. Place them in the pan and cook until nicely coloured then flip and do the same. They will be ready when they feel slightly spongy and firm to the touch.

- Pat the try with a kitchen roll and remove the fishcakes to a plate.

- Cook the noodles according to the instructions then toss them in a large bowl with some optional sesame oil and lime juice to moisten the noodles, carrots, onions, tomatoes and coriander. Assemble the salad by placing a handful of leaves onto a plate, a dollop of the noodle mix on top and finish with two fishcakes. Sprinkle over the cashews and serve with the dipping sauce!

- You can also serve this with sweet chilli sauce, lime juice or even sriracha.