Crispy Grilled Edamame Cakes

Ingredients

• 2 1/2 cups edamame, frozen, shelled, cooked according to package instructions
• 3 Tbsp. green onions, chopped
• 1 egg
• 1 Tbsp. tamari or soy sauce
• 1 tsp. garlic, minced
• 1 tsp. fresh ginger, minced
• 1/2 tsp. black pepper
• 1/4 cup rice flour
• 2 Tbsp. canola oil, divided
• 1/2 cup mayo
• 1 Tbsp. sriracha sauce

Instructions

1. In a food processor, pulse the cooked edamame, onion, egg, tamari, garlic, ginger and pepper for 30 seconds. Small pieces of edamame will remain. Add the rice flour, 1 tablespoon at a time until mixture begins to stick together.
2. Shape the mixture into 12, 3-inch cakes. Lightly dust with rice flour.
3. In a large skillet, heat 1 tablespoon of oil over medium heat. Place the cakes in the pan and cook 3 minutes on each side or until golden brown. Add oil as needed.
4. Combine the mayo and sriracha together in a small bowl and serve with edamame cakes.

Nutrition per serving: 440 calories, 21 g carbohydrates, 55 mg cholesterol, 33 g fat, 6 g fiber, 13 g protein, 510 mg sodium, 2 g sugar.

Recipe from: Ussoy.org