|12||25 min||5 min||Easy|
Prepare the noodles according to the packet directions, drain and set aside.
Place the salmon in a food processor and pulse to roughly mince.
In a bowl, add the salmon, red curry paste, lime, green beans, coriander leaves, fish sauce and sesame oil. With clean hands, knead the mixture until it comes together and then add the egg white and noodles and work lightly to combine.
Divide the mixture into 12 equal portions and shape into patties.
Heat the oil in a frying pan and cook the fish cakes over medium heat, 2-3 minutes on each side or until lightly golden.
Drain on paper towel and serve with sweet chilli sauce for dipping and garnish with coriander and peanuts.