The past weekend was special! I went with my girl friends for a ladies night out on Friday. After a longest time we were able to relax with a few cocktails, clear some brain space of inessential gossip and make room for more. We drank,
laughed hard and
clearly had too much fun......so much that the lady at the next table asked us if we were having a bachelorette party! Now that was quite a compliment because, except for one, all of us have kids ranging from a twenty month old to a ten year old. The evening ended on a high note with all of us making plans for yet another ladies (or should I say girls?) night out!
This much needed break from my recent mundane activities brought back so much energy in me that by Sunday afternoon I had actually been able to spend time with Myra and hubby before finishing my weekend chores to watch the super bowl. And oh, how can I forget Saturday? We (including my 20 month old) binged at a local Chinese buffet......certainly not typical for my family!!
We had a good time watching the super bowl with these edamame and mushroom patties which I
managed to prepare and freeze before the big kick off.
The soy sauce gave it a nice salty bite, while the ginger lime mayo gave it the right amount of tartness.
Makes 4 patties
1 cup frozen edamame beans*
1/4 cup extra virgin olive oil
1 shallot, finely chopped
1 clove of garlic, finely chopped
1/2 cup finely chopped red bell pepper
1 cup finely chopped potato
1 cup baby bella mushrooms
2 TBS soy sauce
1 tsp Sriracha sauce or any hot sauce (add more if you like it extra hot)
1/4 cup old fashioned rolled oats**
Salt to taste
For the Ginger-Lime Mayo
Mix 1/2 cup good quality mayo, 1 tsp freshly grated ginger, zest and juice of a lime in a bowl, add salt, mix and set aside
Bring 2 cups of water to a boil, add salt, stir and add the edamame. Cook until al dente (about 8 minutes). Drain and coarsely chop the edamame on the cutting board with a knife or pulse in a food processor.
In a large saute pan, heat the olive oil and saute the garlic, shallots, pepper, potato, mushrooms until the vegetables are almost cooked. Add the edamame, soy sauce, hot sauce and stir. Turn the heat off and add the oats. Taste the mixture and add salt only if needed.
Let the mixture cool for about 15 minutes. Then form into 4 patties. Cover individually in plastic wrap and freeze for at least 1 hour or until ready to use.
In a saute pan, add some olive oil and cook the patties for 2-3 minutes per side until golden brown.
Enjoy the patty with some lettuce and mayo on a ciabatta roll or bun.
* You can substitute edamame for any beans of choice such as kidney beans, white beans or chick peas.
** Oats can be substituted with other binders such as corn, rice flour or bread crumbs. You can even add some cooked leftover rice.