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    Thai fish cakes

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    *mandatory

    Thai fish cakes

    • Total time: Ready in 25 minutes 25 minutes

    Serves: 4

    Ingredients

    4 essential Waitrose frozen coley portions, thawed and patted dry
    200g raw peeled Indonesian king prawn tails
    ½ x 20g pack fresh coriander
    1 tbsp Thai red curry paste
    Fry Light sunflower oil spray
    210g baby corn and sugar snap peas
    300g Chinese-style stir-fry vegetables
    300g Waitrose fresh rice noodles
    6 tbsp Waitrose fragrant Thai dressing

    Method

    1. Cube the fish and place in a food processor with the prawns and a pinch of salt. Pulse until minced but not too smooth.

    2. Chop half the coriander and mix into the fish with the curry paste. Shape into 8 even-sized cakes.

    3. Spritz a non-stick frying pan with sunflower oil, and cook the cakes for 4 minutes on each side until golden and cooked through. Meanwhile, halve the baby corn and sugar snap peas lengthways.

    4. Spray a wok with sunflower oil and stir-fry all the vegetables for 2 minutes. Add the noodles and stir-fry for a further 2 minutes until piping hot. Toss with the dressing and serve with the fishcakes and reserved coriander leaves.

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