You'll Love Kino MacGregor's Vegan Edamame Cakes Recipe

• 1 cup shelled edamame (also called mukimame)

  ½ cup fennel, shaved

  3 tbsp plus 1 tsp lemon juice, divided

  ⅔ tsp garlic (about ½ clove), roughly chopped

  ¼ tsp salt plus a pinch (about ⅛ tsp), divided

  ⅛ tsp black pepper

  ¼ cup plus 1 tbsp plus 1 tsp olive oil, divided

  ¼ cup tahini

  ⅓ cup green apple, julienned

  1 tbsp lotus root, shaved (optional)

  ⅓ cup hemp seeds, shelled

  1 tbsp plus 1 tsp all-purpose flour

  1 tbsp plus 1 tsp flaxseed meal

  2 sprigs fresh dill for garnish

  ¼ tsp black sesame seeds for garnish

1. Cook edamame according to package instructions. Soak fennel in a mixture of 2 tsp lemon juice and 2 tsp water and let sit at least 5 minutes. Process edamame, garlic, ¼ tsp salt, black pepper, 2 tsp olive oil, and 1 tsp lemon juice in a food processor (Soul Tavern uses a Robot Coupe) until finely chopped. (It will resemble the consistency of coarse breadcrumbs.) Form edamame mixture into three cylinder-shaped cakes.

2. In a food processor or blender (Soul Tavern uses a Vitamix), blend tahini, remaining pinch of salt, and 2 tbsp lemon juice until smooth. (You can add water if you prefer a thinner consistency.) Spoon tahini dipping sauce onto the middle of a plate. Drain fennel from lemon water and pat dry with a towel. Add fennel, green apple, lotus root (optional) to plate. Top salad with remaining 1 tsp lemon juice and 2 tsp olive oil.

3. Combine hemp seeds, flour, and flaxseed meal in a bowl. Dredge edamame cakes in the mixture. Warm remaining ¼ cup olive oil in a skillet over medium heat. Add edamame cakes and cook until golden brown, flipping once, about 3–4 minutes per side. Add edamame cakes to plate and garnish with dill and sesame seeds.