Spicy Soybean Patties with Mint
By Chef Madhur Jaffrey
2 cups Soybeans (Edamame) cooked
1 1/2 cups White Rice cooked
6 tablespoons Peanut Oil or Canola Oil
3 Organic Green Onions cut crosswise into very fine rings (all the white and the lower half of the green)
5 Ginger Root peeled sliced thin and finely chopped
3 cloves Organic Garlic peeled and finely chopped
1 medium Organic Carrots peeled and coarsely grated
2 Jalapeno Chile finely chopped
4 tablespoons Cilantro chopped
4 Mint finely chopped
2 teaspoon Garam Masala
1/2 teaspoon Cayenne (or to taste)
1 teaspoon Salt
Fresh Ground Black Pepper
1 Egg beaten
1/4 cup Bread Crumbs (dry) or as needed
Mash the cooked soybeans in a bowl until paste-like. Add the rice, mix well and set aside.
Put 2 tablespoons of the oil in a large frying pan and set over high heat. When hot, put in the green onion, ginger, garlic, carrot and jalapenos.
Stirfry for 3 - 4 minutes, or until very lightly browned.
Empty the contents of the frying pan into the bowl with the soybeans and rice.
Add the cilantro, mint, garam masala, cayenne, salt and pepper to taste. Mix well and taste for seasonings, adding more of anything you like.
Add the egg and breadcrumbs, and mix well. The mixture should be firm enough to form into balls or patties.
Add a little more breadcrumbs if necessary. (This mixture can be kept, covered with plastic, in the refrigerator for up to 3 days.)
Divide the mixture into 16 parts and form patties, about 3 inches in diameter.
Heat 3 tablespoons of the remaining oil in a large, preferably nonstick frying pan, over medium - high heat.
When hot, lay in as many patties as the pan will hold easily in a single uncrowded layer.
Fry them for about 2 minutes on each side, or until they develop a rich, dark, reddish - brown crust on both sides.
Remove and drain briefly on paper towels, placing the patties in a warm oven until the remaining patties are fried.
Add additional oil to the pan if necessary.
Serve with the chutney or sauce of your choice.