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.