Skip to main content

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!


Post a Comment

Popular posts from this blog

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a  Crni Rižoto  (black risotto) on its menu.  Crni Rižoto  is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t