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+ servings

Edamame Cakes


Dipping/Drizzling sauce

  • ¼ cup soy sauce
  • 1 Tbsp rice vinegar
  • 1 Tbsp sesame oil
  • 1 tsp fresh minced garlic
  • 1 tsp fresh ginger

Edamame Cakes

  • 2 cup edamame (fresh or frozen)
  • 1 Tbsp sesame oil
  • ½ cup sliced scallions
  • 1 egg (large or XL)
  • salt and pepper
  • whole wheat flour, as needed to thicken


  • 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.