Fish Cakes and Vietnamese Salad

Name: Fish Cakes and Vietnamese Salad
Yield: 4
Ingredients: 600g Firm, boneless white fish (ling, snapper, flathead); 1 Tbsp. Fresh ginger, grated; 1 Garlic clove, crushed; 1 Tbsp. Red curry paste; 1 small red chilli, deseeded and chopped; 1 small handful of coriander; 1 Lime, Juiced; 2 Spring onion stalks, sliced thinly; 1 Tbsp. Fish sauce; Pinch of Salt & Pepper; 100g vermicelli noodles, uncooked; 2 carrots, sliced thinly; 2 cups of purple cabbage, shredded; 1 cucumber, sliced thinly; 1/2 red capsicum, sliced thinly; 5 mint leaves, roughly chopped; 5-6 coriander sprigs, roughly chopped; 4 tbsp. Sesame oil; 1 lime, juiced; 1 small red chilli, deseeded and chopped; 2 tbsp. Fish sauce; 2 tbsp. Soy sauce; Olive oil, for cooking

I'm all about fun meal preps, and this is my favourite by far! I love the freshness from the salad, it works perfectly with the fish cakes! I typically serve it cold, but the fishcakes can be heated separately. I also would make the dressing as a whole, and dress each salad every day - to ensure no soggy-ness and a super fresh taste!

By Leah Itsines21 February 2018

Serves

Prep

20 minutes

Cook

20 minutes

Total

40 minutes

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ingredients

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Fish Cakes

Noodle salad

Dressing

To cook

method

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Ensure to de-bone the fish, you don't want any bones in the fish cakes!
In a large blender, add all the ingredients under "fish cakes" and blend until all combined and it's almost like a chunky paste.
Cook noodles according to packet instructions. Drain well.
Add carrots, cabbage, cucumber, mint, coriander, capsicum and cooked noodles into a large mixing bowl and mix thoroughly.
Taking 2 tbsp of the fish mixture at a time, form small patties.
On a large frying pan, splash a small amount of olive oil and cook each patty for 2 minutes on each side, or until completely cooked through.
Divide the salad mixture between four containers and add 3-4 fish cakes to each.
To make the dressing, whisk the sesame oil, lime juice, chilli, fish sauce and soy sauce together in a small jar. Store it separately in the fridge.
Avoid dressing the salad as it can become soggy! Save the dressing until you're about to eat :)

Leah's notes

I hope you absolutely love this - It's honestly one of my favourite meals to prep because they last for 3 days in the fridge! If you love this, Please come let me know over on Instagram or Facebook! Love, Leah x