Name: Healthier Fish-cake Salad Recipe | Woolworths
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Australian
Ingredients: 3 spring onions; 2 limes; 700g firm white boneless skinless fish fillets, chopped; 2 cloves garlic, crushed; 1 free range egg; 0.5 bunch coriander, leaves picked; 2 tbs wholemeal flour; 125g thick dried rice noodles; 0.75 cup frozen baby peas, blanched; 125g Qukes® baby cucumbers, sliced; 150g shredded carrot; 0.25 wombok cabbage, shredded; 0.25 bunch mint, leaves picked; 1 tbs Woolworths sweet chilli sauce; 1 long red chilli, sliced; 5ml extra virgin olive oil cooking spray

Description

With juicy homemade fish cakes, noodles, cabbage and a zingy dressing, this 35-minute salad will become a regular on your summertime recipe hit list.

Prepping tip:

The fish cakes can be made a day in advance. Store cooked fish cakes in an airtight container in the fridge. When ready to eat, reheat in a non-stick frying pan for 2 minutes each side or until heated.

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