Edamame Griddlecakes with Teriyaki Sauce

Edamame Griddlecakes with Teriyaki Sauce (Adapted from How to Cook Everything Vegetarian)

For the Teriyaki Sauce

4 tablespoons soy sauce
4 tablespoons mirin
1/2 tablespoon grated fresh ginger
1 garlic clove, minced
2 tablespoons thinly sliced scallion

For the Griddlecakes

2 cups cooked edamame, drained until dry
1 cup milk
1 large egg, lightly beaten
2 tablespoons melted butter
1 cup all-purpose flour
salt and fresh ground black pepper

Preheat oven to 170 degrees.

To prepare the Teriyaki sauce

In a small saucepan, add soy sauce and mirin - cook over medium-low until the mixture is bubbling, about 2 minutes. Stir in ginger, garlic and scallion - remove from the heat and set aside until ready to use.

To prepare the griddlecakes

In a large bowl, add beans and coarsely mash. Stir in milk, egg and melted butter. Add flour and season with salt and pepper - stir just until the mixture has combined.

Heat griddle to medium-high.

Lightly coat cooking surface with butter. Spoon enough of the batter onto the griddle to form 3" to 4" cakes. Cook until bubbles form on top and the bottom is lightly golden, about 3 to 4 minutes. Flip cakes over and continue to cook until the bottom is golden, about 4 additional minutes. Slide cakes onto a baking sheet and keep warm in the oven while you continue this process until all of the batter has been used. Serve with Teriyaki sauce.

Makes about 4 servings.

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