Savoury Edamame Mini Cakes Recipe
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
¼ cup (36 g) minced bell pepper (any colour)
3 tablespoons (30 g) minced red onion 2 cloves garlic, minced
½ teaspoon 5-spice powder Generous
¼ teaspoon fine sea salt Pinch of ground black pepper
1 cup (140 g) whole spelt flour
⅓ cup plus 1 tablespoon (95 ml) unsweetened plain vegan milk
⅔ cup (53 g) panko crumbs
2 tablespoons (16 g) toasted sesame seeds
2 tablespoons (30 ml) high-heat neutral-flavoured oil
1To make the sauce: In a small bowl, whisk together the tamari, peanut butter, rice vinegar, and sambal oelek until smooth. Set aside.
2To make the cakes: Put the edamame, bell pepper, onion, garlic, 5-spice powder, salt, and pepper in a medium-size bowl. Stir to combine.
3Stir in the flour, then the milk to form a dough. It should be shape-able, but some of the edamame may poke out. Combine the panko and the sesame seeds on a shallow plate.
4Heat the oil in a large skillet over medium-high heat.
5Scoop 1 tablespoon (26 g) of the mixture and shape it into a small round no more than ½ inch (1.3 cm) thick and about 1½ inches (3.8 cm) in diameter. Put it in the panko mixture and pat to coat well on both sides, continuing to shape it into a small cake.
6Repeat until all the cakes have been formed. Put half of the cakes into the skillet and cook for 3 to 5 minutes until golden brown. Turn over to cook the second side for 2 to 4 minutes, until also golden brown.
7Drain 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.
8These will seem fragile when you are shaping them, but they end up quite ﬁrm.
9You can decrease the panko and the sesame seed mixture, as this will be more than you will need, but don’t reduce it dramatically or you will run out. If the mixture is soggy, discard it. If not, it can be stored in an airtight container and used in breading other dishes.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.