Golden Miso Cabbage Udon Cakes with Ginger Lime Yogurt

Golden Miso Cabbage Udon Cakes with Ginger Lime Yogurt 🥬🍋✨ These golden udon cakes are crisp at the edges, tender in the middle and full of savoury miso flavour. Shredded cabbage keeps them juicy without feeling heavy, while the cold ginger lime yogurt gives each bite a clean, bright finish. They are perfect as a vegetarian dinner, snack plate, or brunch side with a simple cucumber salad. Yield: 10-12 small cakes Time: about 35 minutes Ingredients For the udon cakes: - 300 g cooked udon noodles, chilled or room temperature - 300 g white or sweetheart cabbage, very finely shredded - 3 scallions, thinly sliced - 2 tbsp white miso paste - 1 large egg - 3 tbsp rice flour or plain flour - 1 tbsp toasted sesame seeds - 1 tsp toasted sesame oil - 1 tsp grated fresh ginger - 1/2 tsp fine sea salt, plus a pinch for the cabbage - 1/4 tsp black pepper - 2-3 tbsp neutral oil, for frying For the ginger lime yogurt: - 220 g thick Greek yogurt or thick dairy-free yogurt - 1 tbsp lime juice - 1 tsp finely grated lime zest - 1 tsp grated fresh ginger - 1 tsp honey or maple syrup - 1 small garlic clove, finely grated - Small pinch of salt To serve: - Extra scallions - Toasted sesame seeds - Lime wedges - Cucumber ribbons or dressed leaves - Chilli oil, optional Method 1. Prep the cabbage. Toss the shredded cabbage with a small pinch of salt and leave it for 8-10 minutes while you prepare the other ingredients. Squeeze it firmly in your hands or in a clean towel so excess water comes out. This helps the cakes crisp instead of steaming. 2. Chop the noodles. Roughly chop the cooked udon into shorter lengths, about 4-6 cm. They should still look like noodles, but shorter pieces make the cakes easier to shape and flip. 3. Make the miso batter. In a large bowl, whisk the miso paste with the egg, rice flour, sesame oil, grated ginger and black pepper until smooth. If the miso is very thick, add 1 teaspoon of water to loosen it. 4. Fold the mix. Add the chopped udon, squeezed cabbage, scallions and sesame seeds. Mix well until everything is lightly sticky and the noodles are coated. The mixture should hold together when pressed; if it feels loose, add another teaspoon of flour. 5. Shape thin cakes. Heat a wide non-stick or well-seasoned pan over medium heat with a thin layer of oil. Press small handfuls of mixture into cakes about 1 cm thick. Thin cakes give you the best crisp noodle edges. 6. Pan-fry. Cook for 3-4 minutes on the first side without moving them too much. Flip carefully, then cook 3 minutes more until both sides are golden, the edges are crisp, and the centre feels set. 7. Mix the yogurt. Stir yogurt with lime juice, lime zest, ginger, honey, garlic and salt. Keep it cold and thick. Taste and add a little more lime if you want extra brightness. 🥣 8. Serve. Stack the hot udon cakes with spoonfuls of ginger lime yogurt, scallions, sesame seeds, lime wedges and a little chilli oil if you like heat. Serve right away for the best crunch. Serving and storage tips - Best texture: eat the cakes while hot and crisp from the pan. - Make ahead: the yogurt can be mixed 24 hours ahead and kept chilled. - Leftovers: store cakes and yogurt separately. Reheat cakes in a dry pan or a hot oven until the noodle edges crisp again. - Meal idea: serve with cucumber ribbons, quick pickles, dressed greens or a soft egg. Save this recipe for a crunchy, savoury, fresh vegetarian plate. 💚 Tasteloom.club - easy recipes for everyday cravings