Edamame brings plant-based protein to these vegetarian patties, while green curry paste helps bind them together.
We use these patties to create lettuce wraps, but you could also enjoy them as is.
A creamy peanut sauce adds nuttiness to finish.
Photo: Photographer: Kelsey Hansen, Food Stylist Kelsey Moylan
Add chopped shallot; cook, stirring occasionally, until softened, 3 to 5 minutes.
Carefully add 1 cup water; bring to a boil.
Reduce heat; simmer, covered for 30 minutes.
Stir in edamame; cook, covered, for 10 minutes more.
Transfer the mixture to a food processor; add curry paste.
Pulse until the mixture just holds together.
Shape into 8 small patties, about 1/2-inch thick.
Cook at 400F, flipping once, until lightly browned and heated through, about 8 minutes.
Meanwhile, heat 2 teaspoons sesame oil in a small saucepan over medium-low heat.
Cook over medium-low heat, whisking constantly, until combined, 1 to 2 minutes.
Transfer to a small bowl.
Sprinkle with peanuts, if desired.
To serve, divide the slaw among lettuce leaves.
Top each with a patty.
Drizzle with the peanut sauce.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
