Edamame Lunch Cakes with Sweet and Spicy Glaze
Do you ever get bored with sandwiches for lunch? We were in a sandwich rut last year, and I started brainstorming about some bread-less lunch options. Now I love making lunch cakes to change things up. They’re easy to assemble ahead of time and can be kept in the freezer to make morning packing streamlined. I pack a few of these with some rice and leftover veggies or carrot sticks for a filling, nutritious, and delicious lunch. I’ll have a post about how to prepare rice easily for lunches in the next few days.
If you haven’t had edamame before, they’re delicious nutty soy beans. If you’re concerned about avoiding genetically modified soy, be sure to buy organic edamame when you stop by the freezer section. Click here to read more about GMOs and why we avoid them.
If you’re pressed for time, you can bake these instead of sauteing them. The flavor and texture aren’t quite as good as the pan-fried version, but they’re still delicious. Both versions passed the husband and toddler taste tests with flying colors. If you want to skip the glaze step, just pack some soy sauce or Bragg’s liquid aminos with the patties.
|Ready for the freezer|
Store in the fridge for up to two days or freeze for quick lunches. I just pop them in the microwave for to get the defrosting started.
Yield: 12 1/8 cup patties
Edamame Lunch Cakes
Because sometimes you need a break from PB&J
2 1/2 cups edamame, cooked according to instructions on package*
3 T. spring onion, both white and green parts
1/4 c. all-purpose flour, white or whole wheat
1/2 t. kosher salt (omit if making glaze)
dash of pepper
1/4 c. regular or panko breadcrumbs
extra virgin olive oil or sesame oil for sauteing, enough to just cover the bottom of the skillet
sweet and spicy glaze (see short recipe below)
*I get a 12 oz bag of pre-shelled frozen edamame, which is a lot easier than shelling yourself.
If you're baking instead of sauteing, preheat the oven to 375. If you're using a skillet, warm your oil over medium heat.
1. Combine edamame, onion, egg, and salt and pepper in a blender. Pulse until mixed together. Small pieces of edamame should remain.
2. Stir flour into edamame mixture a few spoonfuls at a time.
3. Scoop edamame mixture out 1/8 c. at a time and roll in panko breadcrumbs. Drop into the skillet and saute for a few minutes on each side until golden. If you're baking, put the cakes on a cookie sheet and bake for 30 minutes, flipping once about 20 minutes in.
4. Apply glaze and sprinkle with sesame seeds when they're finished cooking.
Sweet & Spicy Sesame Glaze
3 T. soy sauce
1 T. mirin (sweetened rice wine), honey, or sugar
small squeeze of Sriracha sauce (Thai hot pepper sauce)
sesame seeds to coat (I use a combo of white and black)
1. Pour the soy sauce and mirin into a small saucepan and cook over medium low, stirring occasionally.
2. Cook until the sauce coats a spoon and leaves streaks in the pan. Stir a small squirt of Sriracha into the sauce and then remove from heat.
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