Name: Edamame Burger
Yield: 16
Ingredients: 2 cup shelled and frozen edamame; 1 15-ounce can chickpeas; 8 ounce mushrooms, sliced; 1/2 cup raw cashews, finely ground; 1/2 cup nutritional yeast; 4 cloves garlic; 1/2 teaspoon ground cumin; 1 teaspoon soy sauce; salt and pepper, to taste; 3 1/2 cup chickpea flour; oil, for frying

Ingredients

2 Cups shelled and frozen edamame
1 15-ounce can chickpeas
8 Ounces mushrooms, sliced
1/2 Cup raw cashews, finely ground
1/2 Cup nutritional yeast
4 cloves garlic
1/2 Teaspoon ground cumin
1 Teaspoon soy sauce
Salt and pepper, to taste
3 1/2 Cups chickpea flour
Oil, for frying

Directions

Place the frozen edamame and can of chickpeas, including the liquid, in a saucepan and warm through, until the edamame have defrosted.

Combine the edamame, chickpeas and liquid, mushrooms, cashew, yeast, garlic, cumin, soy sauce, salt, and pepper in a food processor, and process until smooth. Pour into a large bowl.

Slowly add the flour, stirring to combine, until a thicker consistency is formed. Depending on the moisture of your mixture you may just need a little flour, or you may need all of it.

Place the entire bowl in your refrigerator for 20-30 minutes to make it easier to handle. Form into 16 patties.

Heat oil in a sauté pan and fry the patties for 4-5 minutes, until golden brown on both sides.