Edamame Cakes with Soy and Peanut Dipping Sauce

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 butter
½ cup soy nut butter
2 Tbsp. soy sauce
1½ tsp. chili flakes
1 tsp. fresh garlic, minced
1 tsp. fresh ginger, minced
1 Tbsp. brown sugar
¼ cup lime juice
as needed, hot water

For edamame cakes: In a food processor, add garlic, edamame and jalapeno. Process until ingredients start to become smooth. Add tahini and lime juice; pulse to blend. Add cilantro, sesame oil and soy sauce. If mixture is too thick, add in a small amount of water to get desired consistency. Add ginger, cumin and bread crumbs; pulse to blend. Remove from food processor bowl, form mixture into patties. In a medium skillet over medium-high heat, add oil; heat. Add patties. Brown on one side until deep brown (2 to 3 minutes). Flip over and brown the second side. Place patties on paper towel-lined plate until ready to serve. Serve with soy and peanut sauce.

For soy and peanut sauce: In a food processor add all ingredients except water. Process until smooth. Add water until desired consistency is achieved. Place mixture in serving bowl. Serve with edamame cakes.