Crispy Noodle Fishcakes

Recipe from 'Simply Jamie' Cookbook

Crispy Noodle Fishcakes

Fun, fast & surprising, teaming up fish & noodles creates the most erratically exciting texture.

Recipe by Jamie Oliver

Serves: 2

Total time: 18 min

Ingredients

1 nest of vermicelli rice noodles (50g)
1/2 a bunch of coriander (158)
2 x 150g white fish fillets, skin off, pin-boned
1 tablespoon sesame seeds
1 egg
1 lemon
60g dried apricots
2 teaspoons harissa paste

Method

Scrunch and snap the noodles into a bowl, cover with boiling water and leave to rehydrate for 3 minutes, then drain, squeeze out any excess liquid, and return to the bowl.
Finely chop most of the coriander on your board, saving a few leaves for garnish, then chop the fish on top into a mix of chunks and super-fine and scrape it all into the
noodle bowl with the sesame seeds.
Crack in the egg, finely grate in half the lemon zest, add a pinch of sea salt and black
pepper and scrunch together well, then divide into 4 and, with wet hands, shape
and press into 2cm-thick patties.
Put a large non-stick frying pan on a medium-high heat and, once hot, add a thin layer of olive oil. Fry the fishcakes for 3 to 4 minutes on each side, or until
beautifully golden and cooked through, then drain on kitchen paper.
In a blender,
blitz the apricots and harissa with half the lemon juice and 60ml of boiling
water until smooth, then season to perfection and spoon across two plates. Sit
the crispy fishcakes on top. tear over the remaining coriander leaves and serve
with lemon wedges, for squeezing over.

Nutritional Value

Energy

416kcal

Fat

13.7g

Saturated Fat

2.3g

Protein

34g

Carbs

40.1g

Sugars

13.7g

Salt

1.1g

Fibre

2.8g

Simply Jamie by Jamie Oliver is published by Penguin Michael Joseph © Jamie Oliver Enterprises Limited (2024 Simply Jamie). Photography: © David Loftus, 2024.