Salmon and edamame cakes with cucumber salad

Cooking Fish Salmon and edamame cakes with cucumber salad

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

Lables: Shellfish free
  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.
  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.
  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.
  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.

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454g pkt frozen edamame beans
80ml water, plus 1 tsp, extra
415g can pink salmon, drained, skin and large bones removed
70g panko breadcrumbs
65g Kewpie mayonnaise, plus extra, to serve
2 green shallots, finely chopped
2 tsp S&B Wasabi Paste, plus extra, to serve
2 tsp light soy sauce
2 tsp fresh ginger, grated
1 egg
2 tbsp extra virgin olive oil
Steamed rice, to serve
4 Lebanese cucumbers, thinly sliced
1 ⁄2 tsp sea salt
2 tbsp rice wine vinegar
2 tsp caster sugar
1 tsp light soy sauce
1 tsp sesame seeds
1 ⁄2 bunch fresh coriander, leaves picked
1 green shallot, thinly sliced

Adv

Autors
Preparation time
15
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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