Edamame corn cakes are high in protein and fiber as well as naturally gluten-free.  With the addition of a poached egg on top, this power snack also serves as a nutritious mini-meal.

Edamame beans are young soybeans.  Soybeans/edamame can be found fresh in produce sections, either as a whole bean in the shell or pre-shelled and ready to go.  I buy them frozen and already shelled.  

Making edamame cakes is easy.  There is not much to it.  Do a rough chop of the shelled beans.

Grill in an indoor grill pan or a regular pan or skillet with a light spray of olive oil.

The benefit of using a grill pan is that less oil is needed.  I like the markings the grooves leave aesthetically.

Edamame corn cakes are made with 3 main ingredients;  shelled fresh or frozen edamame beans, eggs, and organic (gluten-free) cornmeal.  For extra flavor add some extra salt and ground red pepper flakes on top.  We love eating these little corn cakes with ketchup!

If you try them and love ’em, please leave a star recipe rating.  Bon Appetit!

Yield: 12

Edamame Cakes

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Edamame cakes are delicious power snacks.  They are naturally high in protein, fiber and as an added bonus, they happen to also be gluten-free.  Add a dollop of Greek yogurt or a poached egg on top and they become a nutritious mini-meal.

Prep Time 10 minutes

Cook Time 8 minutes

Total Time 18 minutes

Ingredients

• 2 Cups of fresh or frozen shelled edamame beans (I use 1, 12-ounce bag of organic shelled edamame, defrosted) - green peas can be substituted
• 1 teaspoon of sea salt
• 1/8 Cup thinly sliced fresh chives
• 1 Tablespoon of lemon or lime juice
• 4 eggs slightly beaten
• 1 Cup organic yellow corn meal
• 1/2 teaspoon baking powder
• 1/2 teaspoon garlic powder
• 1 to 2 Tablespoons olive oil
• Red pepper flakes to taste (we use a red pepper flake mill and grind on top)

Instructions

1. Deshell and/or defrost edamame
2. Coarsely chop the shelled edamame beans
3. Thinly slice chives
4. Add sea salt to edamame
5. Add sliced chives to salted edamame
6. Pour or squeeze lemon/lime juice and stir
7. Lightly beat the eggs
8. Add eggs to edamame/chives
9. Whisk together the yellow cornmeal, baking powder, and garlic powder
10. Add flour mixture to the edamame/egg mixture
11. Stir until flour is well incorporated
12. Heat the oil in a grill pan or light up an outdoor grill
13. Use a 1/4 sized measuring cup to scoop edamame batter out for cooking
14. Cook until lightly browned on each side, about 3 minutes or so
15. Season with extra salt as needed and red pepper flakes

Notes

I use frozen shelled edamame beans. Shelled edamame beans still have a light inner shell. Smashing the beans with the back of a spoon loosens the inner shell skin. You may remove them with your fingers before giving the edamame a coarse chop.

Sometimes I use green peas and edamame beans in equal proportions. The green beans add some extra sweetness to the corn cakes and cut down on the sometimes bitter after taste of edamame.

An indoor grill pan works great for cooking as less oil is needed. You can certainly cook them in a regular pan although a little extra oil may be needed.

We like to grind pepper flakes and add a little extra salt. These little corn cakes taste great with ketchup!

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 85Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 47mgSodium: 219mgCarbohydrates: 9gFiber: 1gSugar: 0gProtein: 3g