Edamame Cakes with Peanut Dipping Sauce

Menu PartAppetizer/Small Plate

Executive Chef Meg Grasso
Clive, Iowa

Operators are gradually adding more plant-based items to the appetizer selection, such as these edamame cakes developed by chef Meg Grasso for Guckenheimer's corporate dining venues. She serves them with a peanut sauce enlivened by soy sauce, garlic, ginger, brown sugar and lime juice. The Asian-inspired dish adapts well to snacking menus, too.


Edamame Cakes
3 garlic cloves, coarsely chopped
2 cups shelled edamame
1 jalapeno, seeded
1 tbsp. tahini
¼ cup lime juice
¼ cup cilantro leaves, packed (optional)
½ tbsp. sesame oil
2 tbsp. soy sauce
Water, as necessary
½ tsp. ground ginger
1 tsp. ground cumin
¾ cup panko bread crumbs
2 tbsp. soybean oil

Peanut Dipping Sauce
½ cup smooth peanut butter
½ cup soynut butter
2 tbsp. soy sauce
1½ tsp. chili flakes
1 tsp. minced fresh garlic
1 tsp. minced fresh ginger
1 tbsp. brown sugar
¼ cup lime juice
Hot water, as needed


1. Prepare edamame cakes: In food processor, combine garlic, edamame and jalapeno; process until ingredients start to become smooth.  Add tahini and lime juice; pulse to blend.  Add cilantro, sesame oil and soy sauce.  If mixture is too thick, add in a small amount of water to get desired consistency.  Add ginger, cumin and bread crumbs, pulse to blend. Remove mixture from food processor; form into small patties. Chill patties until ready to cook.
2. Meanwhile, prepare peanut dipping sauce: In clean food processor, combine all ingredients except water; process until smooth. Add water; process until of desired consistency. Place mixture in serving bowl.
3. To cook edamame cakes, in medium skillet, over medium-high heat, heat oil. Add patties, a few at a time; cook 2 to 3 minutes on one side until deep brown. Flip patties over; brown on second side.  Place patties on paper towel lined plate until ready to serve. Serve with soy and peanut sauce.

Photo courtesy of Soyfoods Council

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