About the Homemade Vegan Savory Edamame Mini Cakes Recipe
Edamame are fresh soybeans that are not only considered healthy but are also very delicious as they have a very unique and different tasty flavor which makes them one of a kind. Vegetarians are always confused about what they should eat and whatnot if you too are not sure about what snacks you should make rather than those limited and boring recipes then try these vegan Savory edamame mini pancakes these are extremely delicious, easy-to-make snacks which do not need many ingredients and can very easily be put together into these amazing snack dish which will win everyone heart with its flavors and taste.
Pancakes and I have had an ongoing love relationship for a very long time and I absolutely love the fact that this could be made with all the healthy veggies and spices making this recipe my secret weapon to make my family eat all the healthy ingredients which I want them to have by secretly adding them into these tempting, hot crispy mini cakes.
Shape, size, texture, and fillings could be easily customized according to one’s own needs and want here I have added bell pepper, edamame, red onions, garlic, and spices dipped in panko crumbs you can add or subtract ingredients upto your own taste and likings. This is my way of making this snack recipe which can be very fulfilling and addictive so, what else are you all waiting for let me quickly walk you all through the steps and ingredients about how to make this recipe. For more delicious and yummy recipes like these, follow “Spicyum”
Serve it hot with the sauce.
Enjoy!
Down below is the list of my other snack recipe which you may like click on the links below to check them out-
Benefits of Edamame
Edamame is the world’s most popular and versatile food crop. Edamame beans are whole, immature soybeans sometimes referred to as vegetable-type soybeans. They can be very easily mixed and processed into different food products such as tofu, soy protein, miso, etc… Soybeans are also eaten whole, including in the form of immature soybeans known as edamame. Traditionally eaten in Asia, edamame has gained popularity in Western countries, where it’s typically eaten as a snack.
Health benefits of edamame-
- Rich in vitamins and minerals.
- May promote healthy blood sugar regulation.
- High in protein.
- May also reduce the risk of breast cancer in some populations.
- Edamame can help in reducing menopausal symptoms.
- Can also help in reducing the risk of prostate cancer.
Ingredients for making the homemade vegan savory edamame mini cakes recipe are down below-
FOR THE SAUCE:
- 3 tbsp (45 ml) tamari
- 1 tsp smooth peanut butter
- 1 tsp seasoned rice vinegar, or to taste
FOR THE CAKES:
- 1 cup (150 g) (5.3oz) frozen, shelled edamame, thawed
- ¼ cup (36 g) (1.3oz) minced bell pepper (any color)
- 3 tbsp (30 g) (1.1oz) minced red onion
- 2 cloves garlic, minced
- ½ tsp 5-spice powder
- ¼ tsp Generous fine sea salt
- Pinch of ground black pepper
- 1 cup (140 g) (4.9oz) whole spelt flour
- 1/3 cup plus 1 tbsp (95 ml) unsweetened plain vegan milk
- 2/3 cup (53 g) (1.9oz) panko crumbs
- 2 tbsp (16 g) (0.16oz) toasted sesame seeds
- 2 tbsp (30 ml) high-heat neutral-flavored oil
Steps for making the homemade vegan savory edamame mini cakes recipe are-
To make the sauce:
- Whisk together the tamari, peanut butter, rice vinegar, and sambal oelek in a small bowl until smooth. Place aside.
To make the cakes:
- In a medium-sized mixing bowl, combine the edamame, bell pepper, onion, garlic, 5-spice powder, salt, and pepper. To combine, stir everything together.
- To make a dough, add the flour first, then the milk. Although it should be shapeable, some of the edamame may protrude.
- On a shallow plate, combine the panko and sesame seeds.
- In a large skillet over medium-high heat, heat the oil.
- Scoop 1 tbsp (26 g) of the mixture and shape it into a small round 12-inch (1.3 cm) thick and 112-inch (3.8 cm) in diameter.
- Place it in the panko mixture and pat it down to coat evenly on both sides, continuing to shape it into a small cake. Repeat until all of the cakes are formed.
- Cook for 3 to 5 minutes, or until golden brown, with half of the cakes in the skillet.
- Cook the second side for 2 to 4 minutes, or until golden brown.
- Drain on a plate lined with paper towels. Cook the remaining cakes, in the same way, adding more oil if necessary. Serve with the sauce on the side for dipping.
Recipe Notes
- When shaping them, they will appear fragile, but they will become quite firm.
- You can reduce the panko and sesame seed mixture because it will be too much, but don’t do so drastically or you’ll run out. If the mixture becomes soggy, toss it.
- If not, store it in an airtight container and use it to bread other dishes.
Homemade Vegan Savory Edamame Mini Cakes Recipe
Equipment
- Small bowl
- Mixing Bowl
- Shallow plate
- Large skillet
Ingredients
FOR THE SAUCE:
- 45 ml Tamari
- 1 tsp Smooth peanut butter
- 1 tsp Seasoned rice vinegar or to taste
FOR THE CAKES:
- 150 g frozen, shelled edamame, thawed
- 36 g bell pepper minced (any color)
- 30 g red onion minced
- 2 cloves garlic minced
- ½ tsp 5-spice powder
- ¼ tsp fine sea salt Generous
- 1 pinch ground black pepper
- 140 g whole spelt flour
- 1/3 plus 1 cup plus tbsp unsweetened plain vegan milk
- 2/3 cup panko crumbs
- 16 g sesame seeds toasted16
- 30 ml high-heat neutral-flavored oil
Instructions
- To make the sauce:
- Whisk together the tamari, peanut butter, rice vinegar, and sambal oelek in a small bowl until smooth. Place aside.
- To make the cakes:
- In a medium-sized mixing bowl, combine the edamame, bell pepper, onion, garlic, 5-spice powder, salt, and pepper. To combine, stir everything together.
- To make a dough, add the flour first, then the milk. Although it should be shapeable, some of the edamame may protrude.
- On a shallow plate, combine the panko and sesame seeds.
- In a large skillet over medium-high heat, heat the oil.
- Scoop 1 tbsp (26 g) of the mixture and shape it into a small round 12-inch (1.3 cm) thick and 112-inch (3.8 cm) in diameter.
- Place it in the panko mixture and pat it down to coat evenly on both sides, continuing to shape it into a small cake. Repeat until all of the cakes are formed.
- Cook for 3 to 5 minutes, or until golden brown, with half of the cakes in the skillet.
- Cook the second side for 2 to 4 minutes, or until golden brown.
- Drain on a plate lined with paper towels. Cook the remaining cakes, in the same way, adding more oil if necessary.
- Serve with the sauce on the side for dipping.
