Crispy Nori Pea Barley Cakes with Wasabi Cucumber Yogurt

Crispy Nori Pea Barley Cakes with Wasabi Cucumber Yogurt 🌿🥒 Golden, crisp-edged barley cakes with sweet peas, sesame, nori and a cool cucumber yogurt that gets a gentle wasabi lift. They are filling enough for lunch, bright enough for a starter, and very good with lime squeezed over at the table. Yield: 4 servings, about 10-12 small cakes Time: about 35 minutes Ingredients 📝 For the barley cakes: - 520 g cooked pearl barley, cold or room temperature - 220 g frozen peas, thawed and patted dry - 3 spring onions, finely sliced - 2 sheets nori, finely crumbled, plus extra to serve - 2 tablespoons sesame seeds, plus extra to serve - 1 large egg - 2 tablespoons cornflour - 1 teaspoon lemon zest - 1 tablespoon lemon juice - 1/2 teaspoon fine salt - Black pepper - 2-3 tablespoons neutral oil, for frying For the wasabi cucumber yogurt: - 200 g thick Greek-style yogurt - 120 g cucumber, coarsely grated and squeezed dry - 1 tablespoon lime juice - 1 teaspoon wasabi paste, or more to taste - 1 small garlic clove, finely grated - 2 tablespoons chopped coriander, dill or chives - Pinch of salt To serve: - Lime wedges - Extra crumbled nori - Extra sesame seeds - Crisp salad leaves, cucumber ribbons or pickled radishes Method 👩‍🍳 1. Prep the peas. Mash about half of the peas with a fork, leaving the rest whole for texture. This helps the cakes bind while keeping little green pops inside. 2. Mix the cakes. Put the barley, mashed peas, whole peas, spring onions, nori, sesame seeds, egg, cornflour, lemon zest, lemon juice, salt and black pepper in a large bowl. Stir firmly until the mixture turns sticky and holds together when pressed. If it feels loose, add 1 extra teaspoon cornflour. 3. Shape and chill. Form 10-12 compact cakes, pressing the edges firmly so they do not crumble in the pan. Chill for 10 minutes while you make the yogurt. 4. Make the sauce. Stir yogurt, squeezed cucumber, lime juice, wasabi, garlic, herbs and salt. Taste it: it should be cool, bright and lightly warm, not harsh. Add more lime for freshness or a tiny extra dot of wasabi if you want more heat. 5. Fry for crisp edges. Heat a thin layer of oil in a non-stick pan over medium heat. Fry the cakes in batches for 3-4 minutes per side, turning only once the underside is deeply golden. Drain briefly on kitchen paper. 6. Serve. Spoon the cucumber yogurt onto plates or into a bowl, add the hot cakes, then finish with extra nori, sesame, herbs and lime wedges. The contrast of hot crispy cakes and cold yogurt is the best part. Serving and storage tips 🍽️ Serve with salad leaves, cucumber ribbons, pickled radishes or a simple tomato salad. Leftover cakes keep well in the fridge for up to 2 days. Reheat in a dry pan or air fryer so the outside crisps again. Keep the yogurt separate and stir it before serving. Save this one for a crunchy vegetarian lunch or a bright little dinner plate. Tasteloom.club - easy recipes for everyday cravings