So I was glad to see egg and flour are added, this should keep the cake from breaking up when it hits the oil.
My husband was planning on steaming Ling Cod in his ginger-garlic-soy steaming broth. Perfect for the edamame cakes. He also steamed a few pork-corn dumplings...mmm!
A nice cold Whitehaven Sauvignon Blanc made a nice accompaniment with our dinner.
This recipe was great and I had everything I needed without going to the store. Yay!!!
To see other versions check out The Food Matters Project for the recipe go to Kathleen and Tom's blog!
What a great way to prepare edamame!
ReplyDeleteOMG that looks so yummy! I have to try to make it.
ReplyDelete