Before cooking this food matters project recipe we had only eaten edamame in Japanese restaurants or as a quick snack. Although we know that they are often added to stir-frys, we never thought of grinding them into a light and healthy cake. Edamame are packed with protein and incredibly creamy - in a way similar to chickpeas. The end result were crisp cakes with soft centers - a perfect texture combination - filled with flavor.
Making this recipe is reminiscent of making falafel, just with an Asian twist. To continue the Asian theme, we had these cakes with one of our favorite summer side dishes, summer rolls, and an amazing dipping sauce.
For our dipping sauce, we combined our homemade chili sauce with soy sauce, grated ginger, and minced garlic. This sauce was better than anything we've had in restaurants and tasted great on both the edamame cakes and summer rolls.
For Bittman's recipe (we followed it closely, just without the sesame oil and onions and garlic instead of scallions) visit Life with the Lushers.
