4 salmon fillets, cooked and flaked
2tbsp Thai red curry paste
1½tbsp fish sauce
1 egg, whisked
100g frozen green beans, defrosted and thinly sliced (or use fresh)
4 kaffir lime leaves (or use fresh basil), finely chopped
1tbsp olive oil
125g thin rice noodles, cooked following pack instructions and drained
200g cherry tomatoes, halved
Handful fresh mint leaves
Handful of fresh coriander leaves
1 carrot, finely sliced into thin batons
2 long red chillies, deseeded and thinly sliced
3-4tbsp salad dressing
1 Put the fish, curry paste, fish sauce and egg in a food processor and blitz until the mixture comes together. Transfer to a bowl.
2 Add the green beans and lime leaves or basil and mix well. Form a patty using 2tbsp of the mixture, then repeat to make a total of eight patties. Place them on an oven tray lined with baking paper. Chill for 30min.
3 Heat the oil in a frying pan over a medium heat. Cook the fishcakes, in batches, for 3-4min on each side or until golden and cooked through. Keep warm.
4 Meanwhile combine the noodles, tomatoes, mint, coriander, carrot and chillies in a bowl. Add the salad dressing and toss well.
5 Serve the fishcakes with the noodle salad and lime wedges, if liked.
This works equally as well with canned salmon or tuna.