Thai Fish Cake Salad

Ingredients:

• 4 x Our Cow Thai Fish Cakes
• Vegetable, for cooking
• Vermicelli rice noodles 
• 1 cucumber
• 1 carrot 
• 250g cherry tomatoes 
• Cos lettuce 
• Peanuts 
• Spring onion

Dressing:

• Juice of 2 limes 
• 2 spring onions, finely chopped
• Coriander, finely chopped 
• 2 tbsp fish sauce 
• 1 tbsp garlic paste 
• 1 tbsp brown sugar 
• 2-3tbsp hot water 

Cooking instructions:

1. Add enough vegetable oil to cover the base of the frying pan (about 0.5 cm deep) so the Our Cow Thai Fish Cakes can shallow-fry evenly, and heat the oil over medium-high heat. 
2. Place the Thai Fish Cakes in the pan and cook for 3-5 minutes per side or until golden brown and cooked through. 
3. Cook your vermicelli noodles as per directions. 
4. In a bowl, combine all ingredients for the dressing. 
5. Divide the cooked noodles and veggies among the bowls. Add the Thai fish cakes, then top with peanuts and spring onions. 
6. Finally, top each bowl with a good amount of the dressing. Enjoy!