Oh, hello there Food Matters Project Monday.

Don’t think I forgot about you – I have just been slammed with everything and anything possible for the past couple of weeks. Ever have that feeling where you just can’t get ahead and never have enough time? Yeah, that has been me and I hate it. Mostly because I am one of those people who loves to be on time and thrives on checking things off my to-do list.

I am slowly but surely starting to catch up but am still eyeing an ever-growing to-do list with not enough check marks for my liking.

Meanwhile, I created a really tasty and interesting lunch based on Kathleen and Tom’s {from Life with the Lushers} pick for this week, Edamame Cakes with Soy Drizzling Sauce (page 366).

I made these cakes garlicky on purpose but if you want a more mild garlic punch, go with one small clove or omit the garlic all together and just use the garlic chili paste.

There are so many things these Edamame Cakes would be good with. I served them alongside some simple Stir-Fried vegetables {in this case, snow peas and sweet onion} but they will surely freeze well and be wonderful with scrambled eggs, any type of stir-fry or even atop this Soba Noodle Salad.

Be sure to check out what the other FMP members cooked up this week here!

NOTES:

  • GMO’s are especially prevalent in Soy products so always look for the NON-GMO Project label when buying Edamame.
  • This is the brand Chili-Garlic Paste I generally buy, mostly because it is free of MSG and preservatives and it’s pretty cheap at my local Whole Foods Market.
5.0 from 2 reviews

The Food Matters Project: Garlicky Edamame Cakes
 
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3 Points Plus Per Patty — Recipe Makes 7 Patties
By,:
Serves:: 7

Ingredients
  • 2 cups shelled, NON-GMO edamame, boiled
  • 2 small cloves garlic, finely chopped
  • 3 scallions, finely chopped
  • 1 egg
  • 1 tablespoon + 2 teaspoons for frying toasted sesame oil
  • ½ tablespoon garlic-chili paste
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • non-stick cooking spray

Instructions
  1. Preheat oven to 200F (for warming). Bring a medium pot of water to a rapid boil. Add edamame and boil for 7 to 8 minutes until tender.
  2. While edamame is boiling, add garlic to bowl of food processor. Process until finely chopped.
  3. Drain edamame and add to food processor. Pulse until chopped but still chunky – like this…
  4. Add scallions, 1 tablespoon toasted sesame oil, garlic-chili paste, egg, salt and pepper.
  5. Process until well combined but still a bit chunky. Spray a baking sheet and large plate with non-stick cooking spray. Use a ¼ cup measure to divide mixture up onto plate.
  6. Heat a non-stick skillet over medium heat. Cook the cakes in 2 batches, using 1 teaspoon of the remaining sesame oil for each batch. Add oil, flatten cakes a bit with your hands and cook for 4 to 5 minutes.
  7. Flip, cook an additional 4 to 5 minutes, occasionally pressing using a slotted spatula.
  8. Remove to the baking sheet (sprayed with non-stick cooking spray) and place in the oven to keep warm as you cook the remaining batch.
  9. Serve with stir fried or steamed vegetables or scrambled eggs for a light meal. You could also add tofu, tempeh, shrimp, chicken, beef or pork to your stir fry and make this a much heartier meal.

 

 

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