EDAMAME CAKES WITH ASIAN SLAW

This weeks Food Matters Project hosts are Kathleen + Tom of Life with the Lushers. They chose Mark Bittman's recipe for Edamame Cakes with Soy Drizzling Sauce. What a great pick this week. I made the edamame cake batter following Mark's recipe...almost...until my husband hijacked my project. He decided that each pancake should have a different herb flavor!???!! He went out to the garden and started chopping herbs. Marjoram, Tarragon, Sage, Chives, and Scallions. I left the pancakes to him while I made the salad. I used a purchased package of Asian Slaw and  made an amazing ginger-peanut dressing that we also drizzled over our pancakes.

Meanwhile Mr. Perfection made his pancakes.

Nice and round but how will he remember what is in each one?

Of course......

And he scored them!

My score? A ten, I loved these pancakes especially when drizzled with the dressing and served with the slaw.

For Mark Bittman's recipe click here. For the other FMP members take on the recipe click here. 

 EDAMAME CAKES

2 cups fresh or frozen edamame beans

1 egg

1/2 cup sliced scallions

Flour for thickening if needed

Salt and pepper

Vegetable oil for frying

Bring a pot of water to a boil. Add the edamame to the boiling water and cook until tender, 5-10 minutes. Drain, reserving 1 cup of the cooking liquid.

Transfer the beans to a food processor and pulse a couple of times to break them down, then add the remaining 1 tbsp. sesame oil, egg, and scallions. Process until combined but not finely pureed; you want a thick batter with some texture that drops from a spoon. If the mixture is too stiff, stir in a little of the reserved cooking liquid; if too wet, add a little flour. Sprinkle with salt and pepper and stir until the mixture is thoroughly combined.

Put a large skillet or griddle over medium heat. When a few drops of water dance on its surface, add a thin film of oil. Working in batches, spoon on the batter, making any size pancakes you like. Cook until the top sets and the bottom is browned, about 4 minutes. Turn and cook the other side for a couple minutes more. Keep the finished griddle cakes in the warm oven while you finish the others. Serve hot or at room temperature along side Asian slaw and drizzled with the dressing.

Recipe by Mark Bittman

ASIAN SLAW         

Dressing

• 1 1/2 tablespoons minced garlic
• 2 tablespoons minced peeled fresh ginger
• 3 tablespoons soy sauce
• 3 tablespoons packed brown sugar
• 5 tablespoons creamy peanut butter
• 6 tablespoons vegetable oil
• 6 tablespoons rice vinegar

Slaw

• 2 carrots, peeled,cut into matchsticks
• 1 red bell peppers, seeded,cut into matchsticks
• 1 yellow bell peppers, seeded,cut into matchsticks
• 2 cups thinly sliced red cabbage
• 5 cups thinly sliced green cabbage
• 1/2 cup chopped cilantro
• 8 green onions, cut into matchsticks

Directions

1. In a small bowl, whisk together the dressing ingredients.
2. This can be made ahead and refrigerated for several days.
3. Let stand 30 minutes at room temperature before tossing the slaw.
4. In a large bowl, combine the slaw ingredients.
5. Add dressing and toss to coat.
6. Season and serve.

Recipe from Food.com