Thai-style fishcakes with cucumber smacked noodles
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 250g skinless trout or salmon fillets
- 1 tbsp red Thai curry paste
- 10g corianderfinely chopped
- 1 tsp fish sauce
- 1 limezested and juiced
- 1 tbsp lemongrass paste
- 2 garlic clovesgrated
- 3 tbsp plain flour
- 50g panko breadcrumbs
- 2 x 250g pouches of ready-cooked brown ricecoriander and sriracha, to serve
For the smacked cucumber
- 1 cucumber
- 1 garlic clovegrated
- 2 tsp soy sauce
- 1 tsp caster sugar
- 1 tsp rice wine vinegar
- 2 tsp chilli oil
Nutrition: Per serving
- kcal390
- fat9g
- saturates2g
- carbs53g
- sugars4g
- fibre6ghigh
- protein21g
- salt1.9g
Method
step 1
Put the fish and other ingredients except the flour and panko in the bowl of a food processor. Pulse to form a chunky paste, then transfer to a bowl and stir in the flour.
step 2
Using slightly wet hands, shape them into small patties, around 8-10. Tip the breadcrumbs onto a plate, and roll the fishcakes through to coat. Will keep chilled for two days
step 3
Heat the air fryer to 180C. Cook for 10-15 mins, turning halfway until golden and cooked through.
step 4
Meanwhile, for the smacked cucumber, lightly bash the cucumber along its length using a rolling pin, breaking the flesh a little without turning it to a pulp. Cut the cucumber in half and scoop out the seeds, then cut the flesh into bite-sized pieces. Sprinkle over 1/2 tsp salt, leave for 10 mins, then rinse well in cold water and drain.
step 5
Mix the remaining ingredients in a medium bowl and toss the cucumber through.
step 6
Heat the rice following pack instructions, then serve with the fishcakes, smacked cucumber, coriander sprinkled over and some sriracha for dipping.
