Crispy Grilled Edamame Cakes


  • 2 1⁄2 cups Frozen edamame (shelled), cooked according to package directions
  • 3 tablespoons Green onions, chopped
  • 1 Egg
  • 1 tablespoon Wheat-free tamari or soy sauce
  • 1 teaspoon Garlic, minced
  • 1 teaspoon Fresh ginger, minced
  • 1⁄2 teaspoon Ground black pepper
  • 1⁄4 cup Rice flour
  • 1⁄4 cup Soybean oil, divided
  • 1⁄2 cup Mayonnaise, soybean oil based
  • 1 tablespoon Sriracha hot sauce


Pulse edamame, onion, egg, soy sauce, garlic, ginger and pepper in food processor or blender for 30 seconds; small pieces of edamame should remain. Add rice flour one tablespoon at a time, until mixture holds together.

Shape edamame mixture into 12, 3-inch cakes. Dust lightly with additional rice flour.

Heat 2 tablespoons soybean oil in large non-stick frying pan over medium heat. Cook edamame cakes about 3 minutes per side, until golden brown. Repeat adding additional oil as needed.

Combine mayonnaise and Sriracha sauce in small bowl. Serve with edamame cakes.

Notes: Cakes can be made in advance, covered and refrigerated until ready to cook.