Eat the WEEK

THAI-STYLE FISH CAKES WITH CUCUMBER CHILLI PICKLE

PREP + COOK TIME 40 mins SERVES 4 (makes 12)

• 250g rice vermicelli
• 500g firm white fish fillets, coarsely chopped (see Tip)
• 1 cup loosely packed fresh coriander leaves
• ⅓ cup cornflour
• 2 tablespoons sweet chilli sauce
• 1 tablespoon fish sauce
• 2 egg whites, lightly beaten
• 3 spring onions, thinly sliced
• 60g green beans, trimmed, thinly sliced
• 120g Asian salad mix

CUCUMBER CHILLI PICKLE

• ⅓ cup white wine vinegar
• 1 tablespoon caster sugar
• 2 cloves garlic, crushed
• 1 fresh small red Thai chilli, finely chopped
• ⅓ teaspoon sea salt flakes
• 2 Lebanese cucumbers, halved lengthways, thinly sliced
• 2 shallots, thinly sliced
• ⅓ cup firmly packed fresh coriander leaves

1 Place vermicelli in a large heatproof bowl, cover with boiling water; stand for 2 minutes or until tender, drain. Using kitchen scissors, cut vermicelli coarsely into shorter lengths.

2 Make Cucumber Chilli Pickle (see right). Combine pickle with half the vermicelli in a medium bowl; season to taste.

3 Process fish until almost smooth. Add coriander, cornflour, sauces and egg white; process until combined. Stir in onion, beans and the remaining vermicelli; season. Shape mixture into 12 patties.

Heat a medium non-stick frying pan over medium heat; cook patties for 3 minutes each side or until browned and cooked through. Serve fish cakes with Asian salad mix and combined vermicelli and Cucumber Chilli