Sunday, September 9, 2012

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.


  1. Looks great! I have never used cranberry shelling beans--are they similar to edamame in texture?

  2. i've never heard of cranberry shelling beans before, they look like string beans. either way, your cakes turned out gorgeous, i love that you left some whole beans (or peas?) in the batter.

  3. I had to come check out the cranberry shelling beans too... they look so interesting! How long do you have to cook them for?

  4. We are just picking our shelling beans now and it is so interesting how they change color. Love your cakes!

  5. How interesting - love your final dish!

  6. Ooo, I've never used cranberry shelling beans. What do they taste like? Very curious now!


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