Salmon and edamame cakes with cucumber salad

Recipes / Fish

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

Recipe «Salmon and edamame cakes with cucumber salad» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.