- 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
- 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.
- 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.