• Prep Time: 20 min
  • Cook Time: 10 min
  • Total Time: 30 min
  • Makes: 12 servings

Crispy Grilled Edamame Cakes


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