Ingredients

Steps

• 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.