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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