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Salmon and edamame cakes with cucumber salad
Salmon and edamame cakes with cucumber salad
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Spicy wasabi paste adds fiery flavor to salmon and edamame fishcakes.
Ingredients:
  • Steamed rice, to serve
  • 454g pkt frozen edamame beans
  • 80ml (1 ⁄3 cup) water, plus 1 tsp, extra
  • 415g can pink salmon, drained, skin and large bones removed
  • 70g (11 ⁄4 cups) panko breadcrumbs
  • 65g (1 ⁄4 cup) Kewpie mayonnaise, plus extra, to serve
  • 2 green shallots, finely chopped
  • 2 tsp Wasabi Paste, plus extra, to serve
  • 10.60 gm light soy sauce
  • 2 tsp fresh ginger, grated
  • 4 Lebanese cucumbers, thinly sliced
  • 1 ⁄2.40 gm sea salt
  • 40.00 ml rice wine vinegar
  • 10.00 gm caster sugar
  • 5.30 gm light soy sauce
  • 3.00 gm sesame seeds
  • 1 ⁄2 bunch fresh coriander, leaves picked
  • 1 green shallot, thinly sliced
Instructions:
  • In a microwave-safe bowl, steam 21⁄2 cups of edamame with water on High for 3 minutes until tender. Then finely chop the steamed edamame and transfer to a bowl. Remove the remaining edamame from the pods and set aside for later.
  • Combine salmon, 1⁄2 cup breadcrumbs, mayo, shallot, wasabi, soy sauce, and ginger with chopped edamame. Mix thoroughly and shape into 8 patties. In a separate bowl, whisk the egg with water. Coat the patties in the egg mixture, then in 3⁄4 cup breadcrumbs. Refrigerate on a lined tray to firm up.
  • Prepare the salad by placing the cucumber in a sieve and seasoning with salt. Let it sit for 10 minutes, then squeeze out excess liquid and rinse with water. Whisk together vinegar, sugar, soy sauce, and sesame oil. Combine the cucumber with coriander, shallot, and reserved edamame. Toss everything together for a delightful salad.
  • In a large frying pan over medium heat, heat oil. Cook patties for 6 minutes, turning occasionally, until golden brown. Serve with salad, rice, extra mayo, and wasabi.

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