Monday, February 10, 2014

Lunch in a Box: Panko Edamame Cakes

I first came across the idea for this dish when a similar one was offered at our work cafe. It had a little more breading than I preferred, so I set out to make my own version of it. I was pretty happy with the end result, but might try tweaking it a tad more. I would definitely make these again, which is always a good starting point.

The Holland House: Panko Edamame Cakes

When I set out to make a new dish, I'm not always very organized about it. I usually gather the ingredients that I *think* I'll use. But more often than not, additional things get pulled out during the testing process. So in the ingredients picture below, that was just my starting point.

The Holland House: Panko Edamame Cakes

At first I tried just mashing the edamame, but that didn't work so well. I ended up putting it in my Vitamix and getting a smaller chop using the 1 and 2 speed. This was so much faster! Once I had mixed all of my ingredients, I used my cookie scoop to (somewhat evenly) get a heap of ingredients onto the baking sheet. It didn't adhere together enough to form into patties, but once it was on the tray and I used my hands to form the cakes, it seemed to hold together just fine.

While the cakes were baking, it was time to address the mess that I made. I couldn't pass up an opportunity to show you what a disaster I am when I cook. It drives my husband crazy!

The Holland House: Behind the scenes

Panko Edamame Cakes
(makes 12 cakes, about 4-6 servings)

2 cups edamame (I used frozen, and let it thaw out in a measuring cup)
1/2 red bell pepper, finely diced
1/4 cup shredded carrot
2 green onions, white and light green parts finely diced
2 Tb tamari (or soy sauce)
1/2 tsp Sriracha (more if you like it spicy)
juice of 1 lemon
1/3 tsp ground ginger
2 eggs, whisked
3/4 cup Panko

Preaheat oven to 350ยบ.

1- Pulse/chop the edamame in a blender or food processor. You don't want to pulverize it- just get a good quick chop on it.
2- Mix the edamame with bell pepper, carrots and green onions in a large mixing bowl.
3- Add the seasonings, and adjust to taste. (I would probably add more sriracha next time!)
4- Add the whisked eggs and panko, then stir to coat the mixture.
5- Using a cookie scoop or large spoon, spoon a mound of mix onto a sprayed cookie sheet. I was able to get 12 cakes. Flatten them and shape with your hand to form it into a cake.
6- Bake on one side for 12-15 minutes. Flip and continue baking for about 8-10 minutes. They should be crispy, but not too dark.

These are great eaten warm, but I decided to serve them cold as a salad topper, along with a Sesame Garlic dressing made by a company right here in Austin- Sass Sisters. I usually make my own dressings but if I can't, then local is the next best thing.

The Holland House: Panko Edamame Cakes

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