Fish Cakes and Vietnamese salad

Im 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! 

Fish Cakes:
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 

Noodle salad: 
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 

Ensure to de-bone the fish, you don't want any bones in the fish cakes! 
In a large blender, add the all the ingredients under "fish cakes" and blend until all combined and its almost like a chunky paste.
Cook noodles according to packet instructions. Drain well. 
Add carrots, cabbage, cucumber, coriander, capsicum and cooked noodles into a large mixing bowl and mix throughly. 
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 three containers and add 3-4 fish cakes. 
Avoid dressing the salad as it can become soggy! Save the dressing until you're about to eat :) 

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