From: Executive chef Meg Grasso. Yield: 8 to 10 servings.   Edamame Cakes: 3 garlic cloves, coarsely chopped 2 cups shelled edamame 1 jalapeno chile pepper, seeded 1 Tbsp. tahini ¼ cup lime juice ¼ cup cilantro, packed (optional) ½ Tbsp. sesame oil 2 Tbsp. soy sauce as necessary, water ½ tsp. ground ginger 1 tsp. ground cumin ¾ cup panko bread crumbs 2 Tbsp. soybean oil Soy and Peanut Sauce: ½ cup smooth peanut ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.