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 ...
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