Edamame Corn Cakes

Edamame corn cakes are a fun appetizer or side dish so tasty your friends and family will never guess how healthy are. Add a fun dipping sauce for fun finger food perfect for game day or any day.

Edamame corn cakes are high in protein and fiber and are naturally gluten-free. With 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 corncakes with ketchup!

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