I first came across this recipe from The Food Matters Cookbook by Mark Bittman. (Fantastic cookbook if you haven't read it yet.) His original book, Food Matters, really set in motion my rethinking of food itself and how we as a nation eat and view food. It lead our family on a path to a reduced meat diet and eventually to a fully vegetarian diet.
Knowing what fans of edamame my kids were, I knew I had to give this recipe a try. My original post as a newbie blogger for this recipe led to some truly hideous flash photography photos on my part. This recipe was was one of many on the list that deserved a redo. I must say, over time, I am very happy with the direction my photography has gone in. I hope you'll enjoy this recipe as much as my family and I do.
Edamame Cakes with Soy Drizzling Sauce
(Recipe from Mark Bittman)
Edamame Cake Ingredients:
2 c. shelled frozen edamame
1 T. sesame oil
salt and pepper
whole wheat flour (as needed, see below)
brown rice (for serving)
Soy drizzling sauce ingredients:
1/4 c. soy sauce
1 T. rice vinegar
1 T. sesame oil
1 tsp. sugar
1 tsp. fresh minced garlic
1 tsp. fresh grated ginger
1. Bring a pot of water to a boil. Add the frozen edamame and cook for 5 - 10 minutes, until tender. Drain and run under cool water. Reserve some of the cooking water.
2. Pulse the edamame, egg, sesame oil, salt, and pepper. Do not puree. Add a touch of whole wheat flour to thicken or a touch of the reserved cooking water to thin.
3. With an ice cream scoop, scoop up about a 1/2 cup and form into a patty. Cook in a skillet coated with a little bit of vegetable oil or extra virgin olive oil. Cook about 4 minutes per side.
4. For the sauce, mix all the ingredients together in a container with a tight fitting lid. Give it a good shake.
Serve the edamame cakes over brown rice with a drizzle of the sauce.
And finally, when you can't decide between two closing photos...
... just go with both!
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