• Prep Time: 20 min
  • Cook Time: 10 min
  • Total Time: 30 min
  • Makes: 12 servings

Crispy Grilled Edamame Cakes


  • 2 1⁄2 cups Frozen edamame (shelled),cooked according to package directions
  • 3 tablespoons Green onions,chopped
  • 1 Egg
  • 1 tablespoon Wheat-free tamari or soy sauce
  • 1 teaspoon Garlic,minced
  • 1 teaspoon Fresh ginger,minced
  • 1⁄2 teaspoon Ground black pepper
  • 1⁄4 cup Rice flour
  • 1⁄4 cup Soybean oil,divided
  • 1⁄2 cup Mayonnaise,soybean oil based
  • 1 tablespoon Sriracha hot sauce

Instructions for Crispy Grilled Edamame Cakes

Pulse edamame,onion,egg,soy sauce,garlic,ginger and pepper in food processor or blender for 30 seconds;small pieces of edamame should remain.Add rice flour one tablespoon at a time,until mixture holds together.

Shape edamame mixture into 12,3-inch cakes.Dust lightly with additional rice flour.

Heat 2 tablespoons soybean oil in large non-stick frying pan over medium heat.Cook edamame cakes about 3 minutes per side,until golden brown.Repeat adding additional oil as needed.

Combine mayonnaise and Sriracha sauce in small bowl.Serve with edamame cakes.
Notes: Cakes can be made in advance,covered and refrigerated until ready to cook.

Nutrition Per Serving:

Calories 160
Fat 13g
Sat Fat 1.5
Cholesterol 5mg
Sodium 170mg
Carbohydrate 7g
Fiber 2g
Protein 4g

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