M&S No-fishcakes with Crispy Veggies and Rice Noodles

Thank you for taking the time to click my link and read another one of my recipes. I absolutely love trying and creating new dishes and when I think it’s turned out well, I love sharing it with you. There is no better feeling than receiving a message from you to say that you had recreated one of my recipes 🥰.

COOKING FROM SCRATCH VS READY MADE

I try to cook from scratch whenever I can. Firstly, it is without a doubt the cleanest and healthiest way of cooking, knowing what exactly goes in our food. There are loads of prons to cooking food from scratch, such as giving us the option to use healthy fats, less sugar and salt but it also allows us to control our portions much better.

As much as cooking everything from scratch would be ideal, there are many factors that don’t always allow us to do that. Whether it is time, convenience or just our taste buds naturally craving some ‘naughty’ food. I am very lucky to live in the UK where vegan alternatives to animal products are so easy to get and the market keeps growing every day. There are so many delicious foods out there and I have a number of favourites that I would love to share with you. I am the biggest foodie you’ve ever come across and you can 100% trust me when I say it’s worth trying 😉. If however, you can’t get your hands on some of these items, then feel free to replace it with whatever you have available.

These M&S melt-in-the-middle no-fishcakes are without a doubt one of the best ready-made foods that Chris and I have ever tried. In fact, their entire Plant Kitchen range is INCREDIBLE and I know so many people (vegans AND none vegans) who absolutely agree with me.

If you make the following recipe, I promise you won’t be disappointed!

I N G R E D I E N T S :

• 1 pack of M&S Melt in the middle no fishcakes (serves 2 people)

• 1 large carrot
• 1 bell pepper (any colour)
• 1/2 onion
• 5 spring onions
• 3 garlic cloves
• a thumb of ginger
• 1/2 tsp chilli flakes (or fresh chilli)
• 1 tbsp olive oil
• rice noodles
• handful of cashew nuts
• iceberg lettuce
• pine nuts for garnish

Sauce ingredients:

• 3 tbsp soy sauce
• 1 tbsp peanut butter
• juice of 1 lemon
• 1 tbsp coconut sugar

M E T H O D :

Start with preheating your oven to 180°C degrees, then place the fishcakes in for 20 minutes.

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In the meantime, prepare your vegetables by chopping the onion, bell pepper, carrot and spring onions longways into thin slices. Do the same with the garlic and ginger but keep separate to the rest of the veggies. In a large pan, heat up some olive oil (or water if you cook oil free) on medium to high heat, add sliced up garlic, ginger and chilli flakes and saute for about 1 minute. Then mix in all your veggies and cook for further 5 minutes until the vegetables soften.

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You can either prepare the sauce in a separate dish or you can add all sauce ingredients directly into the pan. Mix well, then stir in the rice noodles and allow to cook for another couple of minutes. Lastly, add cashew nuts, stir for the last time and serve.

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I used 2 large leaves of iceberg lettuce and placed them on the plate first, before filling them with noodles and vegetables. The lettuce adds a bit of green crisp and also makes the dish more aesthetically pleasing.

Remove fishcakes from the oven, place on top and enjoy! 😋

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For anyone who isn’t able to get vegan alternatives to meat such as these no-fishcakes, something like grilled tofu or bean burger would work just as well. Remember, cooking is about using your fantasy and imagination and you can be as creative as you like 😊.

Thank you for your time!

x L x