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Fishcakes and Avocado Bahn Mi

  • Prep: 20 minutes
  • Cook: 20 minutes
  • Ready in: 40 minutes
  • Serves 4 as a light meal or starter

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Recipe

  • 4 fishcakes
  • 15 ml (1 tbsp) sesame oil
  • 65 ml (¼ cup) water
  • 1 carrot, shredded
  • 10 ml (2 tsp) rice wine vinegar
  • 4 long white bread rolls or ½ baguettes, halved
  • 100 g (⅓ cup) mayonnaise
  • 1 cucumber, sliced lengthways
  • 1 avocado, peeled, stoned and sliced
  • Sweet chilli sauce to drizzle
To serve
  • Coriander leaves
  • Sliced small red chilli
  • Chopped roasted cashews

Description

  1. Cook or bake fish cakes according to instructions on the packaging.
  2. Place the sesame oil, water, carrot and vinegar in a small bowl and toss to combine. Set aside for 5 minutes.
  3. Spread the mayonnaise onto the rolls and divide the cucumber, carrot and fishcakes between them.
  4. Add the sliced avocado.
  5. Drizzle with sweet chilli sauce.
  6. Top with the coriander and chilli and serve with the spring onion and chopped roasted cashews.