Salmon and edamame cakes with cucumber salad

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Salmon and edamame cakes with cucumber salad

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  • 0:15 Prep
  • 0:30 Cook
  • 4 Servings
  • Capable cooks

Wasabi paste gives these salmon and edamame fishcakes a fiery kick.

Featured in
Nutrition information, Fish recipes

Ingredients

  • 454g pkt frozen edamame beans
  • 80ml (1 ⁄3 cup) water, plus 1 teaspoon, 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 teaspoons S&B Wasabi Paste, plus extra, to serve
  • 2 teaspoons light soy sauce
  • 2 teaspoons fresh ginger, grated
  • 1 egg
  • 2 tablespoons extra virgin olive oil
  • Steamed rice, to serve

Cucumber salad

  • 4 Lebanese cucumbers, thinly sliced
  • 1 ⁄2 teaspoon sea salt
  • 2 tablespoon rice wine vinegar
  • 2 teaspoons caster sugar
  • 1 teaspoon light soy sauce
  • 1 teaspoon sesame seeds
  • 1 ⁄2 bunch fresh coriander, leaves picked
  • 1 green shallot, thinly sliced

Method

  • Step 1
    Microwave edamame and water in a microwave-safe bowl, covered, on High for 3 minutes or until tender. Pod 21⁄2 cups edamame. Process until finely chopped. Place in a bowl. Pod remaining edamame and reserve.
  • Step 2
    Add salmon, 1⁄2 cup breadcrumbs, mayo, shallot, wasabi, soy sauce and ginger to chopped edamame. Mix well. Shape into 8 patties. Whisk the egg and extra water in a bowl. Place 3 ⁄4 cup breadcrumbs on a plate. Coat the patties in egg, then the breadcrumbs. Place on a lined tray in the fridge to firm.
  • Step 3
    Meanwhile, for salad, place the cucumber in a sieve. Add salt and set aside for 10 minutes. Squeeze, then rinse with water. Squeeze again. Whisk the vinegar, sugar, soy and sesame. Add cucumber, coriander, shallot and reserved edamame. Toss.
  • Step 4
    Heat oil in a large frying pan over medium heat. Cook patties, turning, for 6 minutes, until golden. Serve with salad, rice, extra mayo and wasabi.

Nutrition

  • 2667 kj

    Energy

  • 30g

    Fat Total

  • 5g

    Saturated Fat

  • 8g

    Fibre

  • 29g

    Protein

  • 58g

    Carbs (total)

All nutrition values are per serve

Notes

Make the fishcakes up to 1 day in advance and store on a lined tray, covered with plastic wrap, in the fridge. Pan-fry on the night of serving.

  • Author: Katrina Woodman
  • Image credit: Jeremy Simons
  • Publication: Taste Magazine

Source: taste.com.au

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