one green planet
one green planet

Edamame are immature, fresh soybeans. They're delicious not only for the protein punch, but for their fantastic flavor which is similar to greener, brighter-flavored lima beans. Here they're transformed them into crunchy, fritter-like cakes and added a dipping sauce to create a snack that will power you throughout the day.

Savory Edamame Mini Cakes [Vegan]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

What Ingredients Do You Need To Make Savory Edamame Mini Cakes [Vegan]

For the Sauce: 
  • 3 tablespoons (45 ml) tamari
  • 1 teaspoon smooth peanut butter
  • 1 teaspoon seasoned rice vinegar, or to taste
  • 1 teaspoon sambal oelek, or to taste

For the Cakes:

  • 1 cup (150 g) frozen, shelled edamame, thawed
  • 1/4 cup (36 g) minced bell pepper (any color)
  • 3 tablespoons (30 g) minced red onion
  • 2 cloves garlic, minced
  • 1/2 teaspoon 5-spice powder
  • Generous 1/4 teaspoon fine sea salt
  • Pinch of ground black pepper
  • 1 cup (140 g) whole spelt flour
  • 1/3 cup plus 1 tablespoon (95 ml) unsweetened plain vegan milk
  • 2/3 cup (53 g) panko crumbs
  • 2 tablespoons (16 g) toasted sesame seeds
  • 2 tablespoons (30 ml) high-heat neutral-flavored oil

How To Make Savory Edamame Mini Cakes [Vegan]

For the Sauce:
  1. To make the sauce: In a small bowl, whisk together the tamari, peanut butter, rice vinegar, and sambal oelek until smooth. Set aside.

For the Cakes: 

  1. Put the edamame, bell pepper, onion, garlic, 5-spice powder, salt, and pepper in a medium-size bowl. Stir to combine. Stir in the flour, then the milk to form a dough. It should be shape-able, but some of the edamame may poke out.
  2. Combine the panko and the sesame seeds on a shallow plate
  3. Heat the oil in a large skillet over medium-high heat. Scoop 1 tablespoon (26 g) of the mixture and shape it into a small round no more than 1/2 inch (1.3 cm) thick and about 1 1/2 inches (3.8 cm) in diameter.
  4. Put it in the panko mixture and pat to coat well on both sides, continuing to shape it into a small cake. Repeat until all the cakes have been formed.
  5. Put half of the cakes into the skillet and cook for 3 to 5 minutes until golden brown.
  6. Turn over to cook the second side for 2 to 4 minutes, until also golden brown. Drain on a paper towel–lined plate. Cook the remaining cakes in the same manner, adding more oil if needed. Serve with the sauce for dipping.
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

    Discover more recipes with these ingredients

  • Edamame


This site uses Akismet to reduce spam. Learn how your comment data is processed.