Bring a pot of water to a boil.
Add the edamame and boil for 5 - 10 minutes, until tender. Drain, reserving a cup or so of the cooking water.
In the meantime, make the sauce by combining the soy sauce, rice vinegar, half of the 1 Tbsp sesame oil, garlic, and ginger in a small bowl.
Transfer the beans to a food processor and pulse a couple of times to break them down. Add the remaining edamame, egg, scallions, 1 Tbsp sesame oil, salt, and pepper. Process until combined but not finely pureed; you'll want a thick batter with some texture that drops from a spoon. (Do not puree)
If the mix is too stiff, stir in a little of the reserved cooking water; if to wet, add a little flour.
Cook as you would a pancake, in a bit of olive oil in a skillet or on your griddle
Keep the finished cakes in a warm oven (200° F) while you finish the others
Serve hot or at room temp with the soy drizzling sauce.