Ingredients

• ½ red chill
• seeds removed
• roughly chopped
• 1 garlic clove
• roughly chopped
• 5 tbsp fresh coriander leaves
• 2 tbsp cashew nuts
• 100g/3½oz salmon fillet
• plain flour
• for dusting
• 2-3 tbsp sesame oil
• 150ml/5fl oz vegetable oil
• 55g/2oz thin rice noodles
• 100g/3½oz mangetout
• chopped in half lengthways
• ½ red chilli
• seeds removed and finely chopped
• ½ garlic clove
• finely chopped
• 1 handful fresh mint leaves
• roughly chopped
• 1 handful fresh coriander
• roughly chopped

Directions

• For the fishcakes
• place all of the fishcake ingredients
• except the flour and sesame oil
• into a food processor and blend to a coarse paste. Remove the fishcake mixture from the blender and divide and shape into four fishcakes of equal size and dust with flour.
• Heat the sesame oil in a large frying pan over a medium heat. Add the fishcakes and fry for 2-3 minutes on each side
• until golden-brown and cooked through.
• For the salad
• heat the vegetable oil in a deep
• heavy-bottomed saucepan until a breadcrumb sizzles and turns brown in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Carefully add the rice noodles into the hot oil and fry until crisp and golden. Carefully remove with a slotted spoon and drain onto kitchen paper.
• Place the mangetout
• chilli
• garlic
• mint and coriander into a bowl and mix well.
• To serve
• divide the salad between two plates. Place a handful of crisp noodles on top of each and add two fishcakes to each.