Thai-Style Fishcakes with Mangetout Salad

Flavorful salmon fishcakes blended with cashews and herbs, served with crisp rice noodles and a fresh mangetout salad.

Dinner Fish Seafood Salmon Salad Thai

Estimated Nutrition

Calories

592.1

kcal / serving

1184.2 kcal total

Carbs

32.9g

per serving

65.8 g total

Fat

44.3g

per serving

88.5 g total

Protein

15.7g

per serving

31.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

cup

Plain Flour

for dusting

Rice Noodles

thin

NutsSeeds

clove

Garlic

roughly chopped

tbsp

Coriander

fresh leaves

tbsp

Cashew Nuts

0.5

clove

Garlic

finely chopped

handful

Mint

roughly chopped fresh leaves

handful

Coriander

roughly chopped fresh

OilsFats

tbsp

Sesame Oil

150

Vegetable Oil

for deep frying

Seafood

100

Salmon Fillet

Vegetables

0.5

piece

Red Chilli

seeds removed, roughly chopped

100

Mangetout

chopped in half lengthways

0.5

piece

Red Chilli

seeds removed, finely chopped

Method

Pulse fishcake ingredients except flour and sesame oil in a processor to form a coarse paste.

Shape the mixture into four equal cakes and dust lightly with flour.

Fry cakes in sesame oil for 3 minutes per side until golden and cooked through.

Heat vegetable oil in a deep saucepan until it sizzles.

Flash-fry rice noodles until crisp, then drain on kitchen paper.

Mix mangetout, chilli, garlic, mint, and coriander in a bowl.

Plate the salad, top with noodles, and serve with two fishcakes per portion.