Prep time:
20 min
Cook time:
10 min
Total time:
30 min
Makes:
12 servings

Crispy Grilled Edamame Cakes

Ingredients

2 1⁄2 cups
Frozen edamame (shelled), cooked according to package directions
3 tablespoons
Green onions, chopped
1
Egg
1 tablespoon
Wheat-free tamari or soy sauce
1 teaspoon
Garlic, minced
1 teaspoon
Fresh ginger, minced
1⁄2 teaspoon
Ground black pepper
1⁄4 cup
Rice flour
1⁄4 cup
Soybean oil, divided
1⁄2 cup
Mayonnaise, soybean oil based
1 tablespoon
Sriracha hot sauce

Instructions for Crispy Grilled Edamame Cakes

Pulse edamame, onion, egg, soy sauce, garlic, ginger and pepper in food processor or blender for 30 seconds; small pieces of edamame should remain. Add rice flour one tablespoon at a time, until mixture holds together.

Shape edamame mixture into 12, 3-inch cakes. Dust lightly with additional rice flour.

Heat 2 tablespoons soybean oil in large non-stick frying pan over medium heat. Cook edamame cakes about 3 minutes per side, until golden brown. Repeat adding additional oil as needed.

Combine mayonnaise and Sriracha sauce in small bowl. Serve with edamame cakes.

Notes

Cakes can be made in advance, covered and refrigerated until ready to cook.

Nutrition Per Serving: 

Calories
160
Protein
4g
Carbohydrate
7g
Fiber
2g
Fat
13g
Sat Fat
1.5g
Cholesterol
5mg
Sodium
170mg
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