Servings: 3
Ingredients
- 12 oz frozen shelled edamame Thawed.
- ½ cup organic low sodium vegetable broth Plus up to an extra ¼ cup for pan frying as needed.
- 1 egg white
- ¼ Tbsp liquid aminos
- ½ cup Panko bread crumbs
- to taste cilantro or mint leaves Optional, minced or whole, for garnish.
Instructions
- In a blender, combine the soybeans with the broth.
- Slowly pulse to coarsely chop the soybeans. Continue pulsing, scraping down the sides of the blender with a rubber spatula as needed, until the mixture is coarsely mashed.
- Transfer the mixture to a medium bowl.
- Add the egg white, liquid aminos and 1 tablespoon of the breadcrumbs to the bowl. Mix well.
- Scoop out about 2 tablespoons of the soybean mixture at a time and use your hands to press the soybean mixture into patties, about 2 inches in diameter.
- Line a wire rack with parchment paper. In a large skillet set over medium heat, warm 2 tablespoons vegetable broth.
- Meanwhile, pour the remaining bread crumbs into a small bowl. Gently place the patties in the crumbs to coat them thoroughly on all sides.
- Working in batches, “fry” the patties until crispy and golden brown, 2 to 3 minutes per side. Transfer the finished patties to the prepared rack. (These patties can be very fragile, so flip and transfer them gently.)
- Continue adding small amounts of broth to the skillet, as needed, to fry each batch. Garnish with cilantro or mint, if desired. Enjoy!
Tried this recipe?Mention @betr_health or tag #betrmeals
