Edamame fritters
Edamame are a great way to top up your plant protein, they are low in carbs and a great source vitamins, minerals and fibre too. Not to mention their beautiful colour!
Ingredients
Serves 4
Fritters
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500g shelled,cooked edamame
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30g parsley
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30g chives
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50g coriander
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half head/5 cloves garlic
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zest of 1 lime
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salt to taste
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avocado oil or coconut oil for shallow frying
For the dipping sauce
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3 tbsp honey
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3 tbsp light soy sauce
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1½ tbsp mirin
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1½ tbsp rice vinegar
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juice from 2 tbsp grated ginger (squeezed)
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juice of 1 lime, a few drops sesame oil
Method
Fritters
Defrost the edamame if frozen. Bring a deep saucepan of lightly salted water to the boil. Add the edamame and heat for 3 mins then drain in a colander. Remove the parsley leaves from their stalks. Roughly chop the chives. Peel the garlic. Transfer the edamame to a food processor, add the parsley leaves, the coriander leaves and stems, the chives, garlic, lime juice and seasoning. Blitz to a rough thick purée.
Shape the mixture into 16 equally sized balls weighing roughly 40g each, flattening them slightly as you go. You may need to dust your palms with flour to stop the mashed beans sticking although it’s not always necessary depending on the texture of your mix, equally you can oil your hands. Place them on a tray and refrigerate then make the dipping sauce.
Dipping sauce
Put the honey, soy sauce, mirin, rice vinegar and ginger juice in a small saucepan to dissolve the honey, slowly bring to the boil then remove from the heat. Add lime juice and sesame oil and set aside.
Warm a thin layer of oil in a frying pan. Place the fritters in the hot oil and fry gently over a moderate heat, for about 4 or 5 minutes, until the undersides are toasted, then turn and cook the other side. Serve hot, with the dipping sauce.
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Adapted from Nigel Slater’s recipe.
Frying the fritters