Date posted: 27/04/2020

Edamame bean burgers with Asian slaw

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Polenta 45g
Salt 2 tsps
Carrot, grated 1
Spring onions, chopped 4
Chopped ginger 2 tbsps
Garlic cloves, crushed 4
Lime juice 2 tbsps
Breadcrumbs 50g
Japanese 7 spice, or togarashi spice mix 3 tbsps
Sriracha, or similar hot chilli sauce 2 tbsps
Soy sauce 2 tbsps
Coriander, chopped 3 tbsps
Frozen edamame beans, thawed 450g
Egg yolk - replace with 1-2 tbsps. aquafaba to make vegan 1
For the slaw:
Red cabbage, finely sliced ½
Spring onions, finely sliced 4
Red peppers, finely sliced 2
Red chilli, chopped 1
Bunch coriander, chopped ½
Pineapple juice 3 tbsps
Lime 1 (juice of)
Soy sauce 2 tbsps
Maple syrup 2 tsps
Toasted sesame oil 2 tsps
Garlic clove, grated 1
For garnish:
Burger buns 6
Wasabi mayonnaise a squeeze


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  1. Pre-heat the oven to 160c fan.
  2. Toast the polenta in a pan for 5 minutes until it smells like freshly popped popcorn. Transfer to the bowl of a food processor and add the rest of the burger ingredients. Pulse to form a coarse puree.
  3. Using your hands, form the mixture to 6 burger patties. Place onto a lined or greased tray and refrigerate until needed.
  4. To make the slaw, toss the cabbage, spring onions, peppers, chilli, and coriander together. In a measuring jug, whisk the pineapple juice, lime, soy, maple syrup, sesame oil and grated garlic. Taste and adjust seasoning if required. Pour over the vegetables and mix well. Leave to stand for 15 minutes.
  5. To cook the burgers, place 2 tbsps of oil in a frying pan over a medium heat. Fry the burgers for 3-4 minutes on each side until golden brown. Transfer to a greased baking tray and bake for 15 minutes until piping hot through.
  6. To assemble the burgers, liberally spread wasabi mayonnaise on both sides of the burger buns, add the burger and top with a generous serving of slaw.



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