Thai Fish Cakes With Noodle Salad

• 2/3 cup coriander, loosely packed
• 1/2 cup fresh mint leaves, loosely packed
• 4 red Thai chile, quartered
• 600 g firm white fish fillets, chopped coarsely
• 1 garlic clove, quartered
• 1 egg white, beaten lightly
• 250 g rice vermicelli
• 2 teaspoons sugar
• 1/4 cup lime juice
• 1 tablespoon sambal oelek
• 1 lebanese cucumber, seeded, chopped finely
• 100 g snow peas, sliced thinly

1. Blend or process half of the coriander, half of the mint, half of the chilli, fish, garlic and egg white until mixture forms a paste, using one hand, shape into 12 patties.
2. Cook patties, in batches, in heated large non-stick frying pan until browned both sides and cooked through.
3. Meanwhile, place noodles in large heatproof bowl; cover with boiling water. Stand until just tender; drain. Keep warm.
4. Combine sugar, juice and sambal in small saucepan; bring to a boil. Reduce heat; simmer, stirring, until sugar dissolves.
5. Meanwhile, chop remaining coriander, mint and chilli finely. Place in a large bowl with noodles, sugar mixture, cucumber and snowpeas; toss to combine.
6. Serve fish cakes on noodle salad.

coriander, fresh mint, red thai chile, firm white fish, garlic, egg, rice vermicelli, sugar, lime juice, sambal oelek, lebanese cucumber, snow peas

Taken from www.food.com/recipe/thai-fish-cakes-with-noodle-salad-164622 (may not work)