Fish Cakes with a Thai Cucumber Salad
Testing Meal Description
- 2 continental cucumbers
- 1 tablespoon palm sugar
- ¼ cup rice vinegar
- 2 shallots - finely diced
- 2 tablespoons fresh coriander - chopped
- 1 tablespoon fresh mint leaves - sliced finely
- 2 tablespoons unsalted roasted peanuts - chopped
- Lemon wedges
Preheat oven to 220ºC (or 190ºC fan forced).
Place Fish Cakes on a preheated baking rack and bake for 14-16 minutes or until golden brown, turning over halfway through cooking. Once cooked, set aside.
To make the salad, cut the cucumber in to thin slices.
In a bowl, mix together the sugar, rice vinegar, chilli, shallot, coriander and mint. Add the cucumber, and lightly toss.
To serve, place three fish cakes on a plate with the cucumber salad on the side. Top with chopped roasted peanuts, and garnish with a lemon wedge.