Miso & sesame salmon fishcakes

Miso & sesame salmon fishcakes

These umami-rich patties are super-speedy and easy to assemble, using tinned fish and a sesame-seed coating rather than the usual breadcrumbs. For a purse-friendly option, use Essential Wild Pink Salmon and remove the larger bones. 

3 out of 5 stars(5) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare25 mins
  • Cook15 mins
  • Total time40 mins
  • Plusstanding

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 20g ginger, peeled and grated
  • 1 tbsp white miso paste
  • 1 unwaxed lime, zest, juice of ½, ½ in wedges
  • 1 egg
  • 160ml can coconut cream
  • 30g panko breadcrumbs
  • 2 x 170g cans skinless and boneless wild red salmon, drained
  • 4 salad onions, finely sliced
  • 2 tbsp black or white sesame seeds (or a mixture)
  • 120g jasmine rice, rinsed
  • 3 tbsp sesame or vegetable oil
  • 235g pack green pak choi, quartered lengthways

Method

  1. Put the ginger, miso, lime juice and egg in a large mixing bowl and beat with a balloon whisk until smooth. Tip the coconut cream into a measuring jug and whisk with a fork until fairly smooth, then add 2 tbsp to the egg mixture. Add the panko breadcrumbs, salmon and salad onions to the egg mixture and stir until combined.

  2. Scatter the sesame seeds onto a plate. Using your hands, divide the salmon mixture into 4, then compress and shape into patties (each about 7cm diameter). Press into the sesame seeds, turning to coat both sides; set aside (cover and chill up to 12 hours ahead, if liked).

  3. Top up the jug of coconut cream with water until you have 240ml in total. Put the rice in a medium saucepan and pour over the diluted coconut cream with a pinch of salt. Bring to the boil, then reduce the heat to low, cover and cook undisturbed for 10-12 minutes until the coconut mixture has been absorbed by the rice. Remove from the heat and let stand for 8-10 minutes before fluffing up with a fork and stirring through the lime zest.

  4. While the rice is cooking, heat 2 tbsp oil in a large nonstick frying pan and fry the fishcakes over a medium heat for 3-5 minutes on each side until golden brown and piping hot all the way through. Transfer to a warm plate and set aside. Wipe out the frying pan, then heat the remaining 1 tbsp oil and add the pak choi quarters, cut-side down. Cook for 2-3 minutes, then turn, add 1 tbsp water and cook for a further 2 minutes until wilted and tender; season. Divide the rice between 2 plates and serve with the fishcakes, pak choi and lime wedges for squeezing over.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,909kJ/ 936kcals

Fat

52g

Saturated Fat

21g

Carbohydrates

65g

Sugars

5.1g

Fibre

6.3g

Protein

47g

Salt

2.5g

Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating (3/5)

3 out of 5 stars5 ratings

5 Stars

1

4 Stars

2

3 Stars

0

2 Stars

1

1 Stars

1