Vietnamese Fish Cakes with Cucumber & Bean Sprout Salad

1. Prep

Wash all raw ingredients thoroughly and allow to air dry. Roughly chop iceberg lettuce.

2. Make the Fish Cake Mixture

Finely dice the fish.

Place fish, roasted sweet potato, spring onion, curry paste, fish sauce, flour and shallot into a large bowl. Mix until fully incorporated.

Divide into four equal portions and shape into patties.

3. Cook the Fish Cakes

Heat 2 tablespoons oil in a non-stick pan over medium heat.

Cook patties for 2–3 minutes per side until golden and cooked through.

Turn heat off and allow residual heat to finish cooking gently.

4. Cook the Rice

Wash rice thoroughly until water runs clear.

Bring lightly salted water to a boil. Add rice and cook at a high boil for 9 minutes.

Drain into a colander and allow steam to evaporate.

5. Make the Salad

Cut cucumber into triangle pieces.

Combine cucumber, roasted sweet potato, bean sprouts, coriander and Vietnamese mint.

Dress with nuoc mam.

6. Plate

Serve rice alongside salad and iceberg lettuce. Finish with golden fish cakes.