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    Japanese miso fishcakes with noodle salad

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    *mandatory

    Japanese miso fishcakes with noodle salad

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 12 minutes

    Serves: 4

    Ingredients

    FOR THE FISHCAKES
    240g pack cod fillets
    100g cooked, peeled prawns, drained on kitchen paper
    150g frozen edamame beans, defrosted
    Finely grated zest 1 lime
    140g pack Waitrose Miso Sauce (find in the fruit and veg chiller)
    Oil, for shallow frying

    FOR THE SALAD
    260g pack Waitrose Edamame Noodles
    1 tbsp toasted sesame oil
    Juice 1 lime
    2 tbsp Japanese rice vinegar
    ¼ cucumber
    2 carrots, coarsely grated
    1 tub salad cress
     

    Method

    1 Place the cod, prawns, 100g edamame beans, lime zest and 2 tbsp miso sauce in a food processor and blend to give a coarse paste. Mould into 8 fishcakes, about 7cm in diameter. Chill while making the salad.

    2 Cook the noodles according to pack instructions. Mix the sesame oil, lime juice and rice vinegar. Halve the cucumber, scrape out the seeds with a teaspoon and thinly slice. Toss into the dressing with the noodles, carrots and cress.

    3 Pour boiling water over the remaining edamame beans in a small bowl and set aside. Heat a little oil in a large frying pan and fry the fishcakes in 2 batches for 2 minutes each side or until golden and cooked throughout, remove and keep warm.

    4 Add the remaining miso sauce, 50ml water and the drained edamame to the pan and cook for 1-2 minutes to heat through. Serve the fish cakes drizzled with miso sauce and with the noodle salad alongside.
     

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