Vietnamese Fish Cakes with Vermicelli Salad

COVID-19 put Easter trips on ice for Aussie families, so the Heart Foundation has put together a heart-healthy recipe to help you enjoy eggcellent eating at home. 

Heart Foundation dietitian Maria Packard said now was the time to go easy on hot cross buns and chocolate as COVID-19 forces families to stay at home and restrict their daily physical activities. 

"Why not start Easter morning with a heart healthy breakfast to fill you up and help cut down unhealthy snacking during the day. Eating well can help our support mind, body and soul, especially as people adapt their exercise routines to living in lockdown," Ms Packard said. 

"While the occasional chocolate treat is OK, opt for quality over quantity. 

"Heart healthy eating is about the variety of foods consumed regularly over time – not just focussing on individual nutrients or foods. Regularly eating a good mix of healthy plant-based foods, with smaller amounts of animal proteins and cutting down unhealthy junk foods will help reduce your risks for heart disease." 

Cooking Time 10 minutes (preparation time 25 minutes)
Serves 4 (3 fish cakes with vermicelli salad)

Ingredients
1 bunch fresh coriander, roots trimmed, rinsed well
600g skinless and boneless white fish fillets, chopped
1 tablespoon red curry paste
1 teaspoon finely grated lime rind
1 egg
¼ cup rice flour
1 ½ tablespoons sunflower oil
Lime wedges, to serve

Vermicelli Salad:

125g rice vermicelli
1 carrot, peeled, shredded
1 Lebanese cucumber, halved lengthways, thinly sliced
150g snow peas, finely shredded
3 green shallots, thinly sliced
1 tablespoon lime juice
1 tablespoon chilli jam
2 ½ teaspoons reduced salt soy sauce
¼ cup unsalted, roasted peanuts, roughly chopped

Method
Cut stems from coriander. Reserve leafy tops for salad.
Finely chop coriander stems and place in food processor with fish, curry paste and rind. Process to form a coarse paste. Add egg and flour. Pulse briefly to combine.
Transfer mixture to a large bowl. Flatten surface. Mark into 12 even portions. Shape each portion into a 7cm cake. Place on a baking paper-lined tray.
Heat half the oil in a medium, non-stick frying pan over a medium-high heat. Add 6 fish cakes. Cook for about 3 minutes on each side, or until golden and cooked through. Transfer to a large plate. Cover with foil to keep warm. Repeat step with remaining oil and fish cakes.
To make salad, place vermicelli in a heatproof bowl. Cover with boiling water. Stand for 3 minutes, stirring to separate strands. Drain. Rinse under cold water. Drain again. Transfer to a large bowl. Add carrot, cucumber, snow peas, shallots, reserved coriander leaves and combined lime juice, chilli jam and soy sauce. Toss until well combined. Sprinkle with peanuts.
Serve fish cakes with salad and lime wedges.

Tips:
Vermicelli salad and fish cakes can be prepared several hours ahead. Keep, salad covered in the fridge. Place fish cakes on baking-paper lined tray and keep covered in fridge. Cook as required. Use any firm, skinless, boneless white fish fillets eg dory, ling or blue-eye cod.