SAVOURY EDAMAME MINI CAKES

SERVES 14 to 16 CAKES

FOR THE SAUCE

3 tbsp (45 ml) tamari

1 tsp smooth peanut butter

1 tsp seasoned rice vinegar, or to taste

1 tsp sambal oelek, or to taste

FOR THE CAKES

1 cup (150 g) (5.3oz) frozen, shelled edamame, thawed

1⁄4 cup (36 g) (1.3oz) minced bell pepper (any colour)

3 tbsp (30 g) (1.1oz) minced red onion

2 cloves garlic, minced

1⁄2 tsp 5-spice powder

1⁄4 tsp Generous fine sea salt Pinch of ground black pepper

1 cup (140 g) (4.9oz) whole spelt flour

1/3 cup plus 1 tbsp (95 ml) unsweetened plain vegan milk

2/3 cup (53 g) (1.9oz) panko crumbs

2 tbsp (16 g) (0.16oz) toasted sesame seeds

2 tbsp (30 ml) high-heat neutral- flavoured oil

NUTRITIONAL VALUES

Calories: 41kcal
Fat: 14g (2.1g S.Fat)
Carbs: 4.9g
Protein: 2.4g
Sugar: 0.8g
Sodium: 251mg

METHOD

To make the sauce: Whisk together the tamari, peanut butter, rice vinegar, and sambal oelek in a small bowl until smooth. Place aside.

To make the cakes: In a medium-sized mixing bowl, combine the edamame, bell pepper, onion, garlic, 5-spice powder, salt, and pepper. To combine, stir everything together. To make a dough, add the flour first, then the milk. Although it should be shapeable, some of the edamame may protrude. On a shallow plate, combine the panko and sesame seeds.

In a large skillet over medium-high heat, heat the oil.

Scoop 1 tbsp (26 g) of the mixture and shape it into a small round 12 inch (1.3 cm) thick and 112 inch (3.8 cm) in diameter. Place it in the panko mixture and pat it down to coat evenly on both sides, continuing to shape it into a small cake. Repeat until all of the cakes are formed. Cook for 3 to 5 minutes, or until golden brown, with half of the cakes in the skillet. Cook the second side for 2 to 4 minutes, or until golden brown. Drain on a plate lined with paper towels. Cook the remaining cakes in the same way, adding more oil if necessary. Serve with the sauce on the side for dipping.

RECIPE NOTES

When shaping them, they will appear fragile, but they will become quite firm.

You can reduce the panko and sesame seed mixture because it will be too much, but don't do so drastically or you'll run out. If the mixture becomes soggy, toss it. If not, store it in an airtight container and use it to bread other dishes.