Food Matters Project: Cranberry Shelling Bean Cakes with Spicy Soy-Ginger Sauce

This week's challenge for the Food Matters Project was chosen by Kathleen + Tom of Life with the Lushers: Edamame Cakes with Soy Drizzling Sauce. From the look of their blog, they are a fun duo; and this recipe was fun as well.

I had some cranberry shelling beans from my CSA box and made up the difference with some fresh peas. I've used cranberry shelling beans before, but this was the first time I noticed that they are snowy white when you first shell them. Then, after cooking, they turn a deep cranberry color. Hence the name. Perhaps.

1 C fresh cranberry shelling beans
1 C fresh peas
1 egg
white whole wheat flour, as needed
ground ginger
freshly ground salt
freshly ground pepper

Add the shelling beans to boiling water and cook till tender; this probably took about 20-25 minutes. Drain the boiling water into a bowl and blanch the peas in the cooking water. Drain the peas and place both the beans and peas in a bowl. Use a potato masher to create a paste; you can make this as smooth as you want. I left mine fairly chunky. Add in 1 beaten egg and enough flour to form a thick batter. Season with ginger, salt, and pepper to taste.

Cook these in a large skillet, making them as large or small as you want. Cook until they are set and browned.

I served these as a first course along with steamed artichoke halves. Oh, and a delicious dipping sauce! I made the suggested dipping sauce and added a few ingredients of my own. Did I say that it was delicious?!? It was.

1/4 C soy sauce

1 T rice vinegar

2 T sesame oil

1 t honey

1 t minced garlic

1 t minced ginger

dash of red pepper flakes

Combine in a bowl and serve over the cakes.

Click here to see what everyone else made...look in the comment section! And here's what the Lushers made.