Recipe for edamame burger

Edamame burgerYou can use breadcrumbs instead of rice crumbs but Erica finds that rice crumbs are a better binding agent. They’re also gluten free. You can have these burgers on their own with a little soy sauce, or  in a proper burger with tomatoes, lettuce and a bit of Greek yoghurt. If you freeze them, make sure they are defrosted before you fry them, so that they heat all the way through.

1/2 onion, chopped
150g mushrooms
500g edamame (you can use frozen)
3 garlic cloves, chopped
50g cashew nuts
1 egg
chilli flakes, to taste
4 tbsp rice crumbs

Fry the onions until translucent. Finely chop the mushrooms and fry with a little oil.

Put half the edamame, all the garlic cloves, cashew nuts, egg, salt and pepper into a food processor and blend.

Roughly chop the remaining edamame and combine with mushrooms and the rest of the ingredients, including rice crumbs. Shape into oval patties and fry in a non-stick pan with a little sesame oil, or freeze for later.

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