Food: Japanese Inspired Edemame Cakes

Hi there! This is Caren from Inspired Coast bringing you some inspirational eating from my own kitchen.  Right now, I’m training for a bikini competition, so the focus is on creative & easy ways to amp up lean protein without comprising on taste of course!

 

I made these edemame cakes on a whim last weekend and I’ve been munching on them all week.  They’re a great snack on the go, or paired with a salad for lunch.  The wheat berries give them a great chewy texture which I adore! 

Japanese inspired edemame cakes:

• 1 cup of frozen shelled edemame
• 1 cup cooked wheat berries
• 1 tablespoon of tamari (or soy sauce)
• ½ tablespoon of ponzu sauce (optional)
• ½ tablespoon of wasabi (optional)
• 1 tablespoon of coconut oil (you can also use sesame or olive oil)
• 2 eggs or egg replacer (skip one of the yolks if you’re using real eggs)
• Cooking spray
• Salt and pepper to taste

Cook wheat berries per their instructions (usually the ratio is 1 cup wheat berry to 2.5 cups water)

Add frozen edememe to boiling water and cook for about 5 to 7 minutes.  Cool the edemane under running water after boiling.

Add all the ingredients to a food processor and pulse until finely chopped, but not completely pureed.

With a spoon or ice cream scoop, spoon out approximately 2 ounce portions of the mixture and create a patty with your hands.  The mixture will make between 8 and 12 patties depending on size.

Lightly spray a non-stick pan with cooking oil.  Over medium heat, cook patties for 5 to 7 minutes per side, or until browned.

Enjoy these babies on their own, or with a sauce of your choice.  I had mine today with a dollop of hummus for extra protein.

Enjoy!




-post by caren magill