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Japanese miso fishcakes with noodle salad
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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
2 carrots, coarsely grated
1 tub salad cress
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.
Typical values per serving:
This recipe was first published in February 2018.