Prawn and fish cakes with noodle salad

Serves: 4

Time to make: 40 mins

Ingredients

75g rice vermicelli noodles
200g crunchy combo sprout mix
200g bean sprouts, chopped
100g snow pea shoots
3 stalks celery, thinly sliced
3 Lebanese cucumbers, halved lengthways, thinly sliced
1 bunch fresh coriandercilantroX
4 tablespoons lime juice
2 teaspoons sesame oil
300g skinless boneless firm white fish fillets
300g peeled medium-sized prawns
1 tablespoon chilli paste or Thai curry paste
spray oil
4 tablespoons sweet chilli sauce, to serve

Instructions

Stay Awake

1 Cook vermicelli following packet directions. Drain and refresh under cold water. Cut noodles into 6cm lengths then transfer to a large bowl. Add all sprouts, celery, cucumbers, two-thirds of the coriander, lime juice and oil. Toss gently to combine. Set aside.

2 Finely chop the remaining coriander. Place fish and prawns into a food processor and process until they form a coarse paste. Transfer mixture to a large bowl. Add chopped coriander and chilli paste. Stir to combine then shape mixture into 8 patties.

3 Spray a large frying pan with oil and place over medium-high heat. Cook patties for 4-5 minutes each side or until golden and cooked through. Serve with noodle salad and sweet chilli sauce.

Variations

Make chicken patties by using 600g skinless chicken breast fillets instead of fish and prawns.
Make it gluten free: Check chilli paste and sweet chilli sauce are gluten free.

Nutrition Info (per serve)

Calories 349 cal

Kilojoules 1460 kJ

Protein 37 g

Total fat 8 g

Saturated fat 2 g

Carbohydrates 30 g

Sugar 10 g

Dietary fibre 3 g

Sodium 640 mg

Calcium 120 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.