Thai fish cakes with noodles
These fish cakes are a perfect way to add fish into your diet. You can use any Thai curry paste you like (Thai red, green, massaman, etc).
For the fish cakes
- 2 frozen cod fillets, thawed almost completely and finely chopped
- 2 spring onions, finely chopped
- 2 tsp finely chopped flatleaf parsley
- 1 tbsp Thai green curry paste
- 1 free-range egg
- 2 tsp sesame oil
- salt and freshly ground black pepper
For the noodles
Mix together the cod, spring onions, parsley and Thai green curry paste. Add the egg and a pinch of salt and pepper and mix thoroughly.
Heat the sesame oil in a small frying pan, over a medium–low heat and add the fish cake mixture in 2 spoonfuls. Try to shape into 2 circles–it’s almost like cooking thick pancakes. Cook for 5 minutes, then flip and cook for another 5 minutes, or until they are golden-brown on both sides.
Just before you flip the fish cakes, to make the noodles, heat the sesame oil in a wok or large frying pan over high heat. Add the sliced green beans and cook for 2 minutes, then add the beansprouts and cook for another minute.
Add the noodles to the wok and spread them out using tongs or chopsticks – you want them to get a lot of heat. Mix gently and cook for 2 minutes.
Add the Sriracha, soy sauce, and a tablespoon of cold water, and toss carefully. Cook for 1 minute, or until the noodles are semi-soft.
Divide the noodles between two bowls or plates, top with the fish cakes and enjoy!
The fish cakes can also be served in a wrap, on a simple salad, or with veggies and homemade potato wedges.