Crispy Rice Cakes with Japanese Edamame Salsa and Miso Drizzle

Steps

1. Bring a full kettle to the boil. Preheat BBQ hot plate to medium-high (if using). Prepare coriander and spinach. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. While rice cooks, remove 1cm end from bok choy and thinly slice radishes and bok choy. Dice cucumber 1cm. Place all in a medium, shallow bowl and set aside. When rice has cooked, place into a large bowl and mix together with all remaining rice cake ingredients. Set aside to cool slightly for about 3 minutes.
3. While rice cools, place edamame beans in a heatproof bowl with a pinch of salt and cover with boiling water. Cook for about 3 minutes, until bright green and tender. Drain, rinse under a cold tap and drain again.
4. When rice mix has cooled slightly, use a spatula to mix well for about 2 minutes, until mixture binds together enough to form cakes. Use a 1/3 cup measure and damp hands to form rice cakes, about 2cm thick. Heat a large, dry fry-pan on medium heat and toast sesame seeds for about 1 minute. Remove from pan and set aside.
5. Return same pan to medium heat with a drizzle of oil. Cook cakes, in batches, for 2-3 minutes each side, until crispy. While rice cakes cook, add all remaining Japanese edamame salsa ingredients to bowl with veggies, toss to combine and season to taste.
6. To serve, divide crispy rice cakes between plates, drizzle with miso drizzle and serve with a handful of Japanese edamame salsa.