Well we’ve officially packed up our shorts and t-shirts, and returned scarves, beanies and gloves to pride of place at the front door.
Yes, my friends, Summer has departed and we have jumped head first into frosty mornings and icy windshields. And while cooler months = lots of slow cooked meals making their way to our dinner table, I’ve got a backlog of recipes and photos from the warmer part of the year that I figure I should cover first.
Such as these salmon and edamame cakes – that I came across in a Taste magazine edition quite some time ago, but quickly added to our weekly meal plan (albeit substituting tuna for salmon).
Because, well, edamame!! Basically one of my all-time favourite snacks. The girls had a great time podding the beans from their shells on this occasion, although we did lose some to snacks along the way (oh and some stray beans to the floor, too).
The beans that did survive were quickly turned into tasty little “cakes” – with the addition of tinned tuna, panko breadcrumbs, soy sauce, mayonnaise, green shallots, garlic and ginger. Processed until just combined – shaped into cakes, then coated in some more panko breadcrumbs.
I opted to oven-bake the cakes rather than pan-fry. Partly because I wanted to be able to put them in the oven and go on with some other tasks during the evening without having to stand over the stove, and partly because I didn’t feel like washing up a crumb-crusted frypan afterwards. And while the cakes may not have had the complete crunch that you get from a pan-fried version, a little spray of olive oil before cooking meant they still turned a nice golden colour.
Served with brown rice, greens and some sliced cucumber and extra edamame (picked in a little rice wine vinegar), with extras leftover for the kids’ lunches the following day. A lovely little mid-week meal indeed.
Tuna and Edamame Cakes (makes 8 cakes) – adapted from here
- 450g frozen edamame, steamed then podded
- 420g tinned tuna in springwater
- 1 1/4 cups panko breadcrumbs
- 2 tbs mayonnaise (kewpie preferably)
- 2 green onions, thinly sliced
- 1 tsp minced ginger
- 1 tsp minced garlic
- 2 tsp soy sauce
- 1 egg, whisked lightly
- Steamed rice, salad, extra mayonnaise and wasabi to serve
- Preheat oven to 180C. Line a tray with baking paper.
- Process 3/4 of the shelled edamame, along with tuna, 1/2 cup of the breadcrumbs, mayonnaise, green onions, ginger, garlic and soy sauce – until just combined. Shape into 8 cakes.
- Dip each cake into the whisked egg, then coat in the remaining breadcrumbs. Place on the lined tray. Refrigerate for 30 minutes.
- Spray the cakes lightly with olive oil, and bake for 20 – 30 minutes, or until golden brown (turning once halfway through).
- Serve cakes with steamed rice and salad, and a dollop of mayonnaise and wasabi.