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]



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


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.

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