One 12-ounce package frozen shelled soybeans (edamame), thawed
1/2 cup vegetable broth
1 egg white
1/4 tsp liquid aminos, plus more for serving
1/2 cup bread crumbs (Melba toast)
Vegetable broth for "panfrying"
Optional: finely chopped cilantro or mint leaves for garnish
- In a blender, combine the soybeans with the broth. Slowly pulse to coarsely chop the soybeans. Continue pulsing, scraping down the sides of the blender with a rubber spatula as needed, until the mixture is coarsely mashed. Transfer the mixture to a medium bowl.
- Add the egg white, liquid aminos and 1 tablespoon of the bread crumbs to the bowl. Mix well. Scoop out about 2 tablespoons of the soybean mixture at a time and use your hands to press the soybean mixture into patties about 2 inches in diameter.
- Line a wire rack with parchment paper. In a large skillet set over medium heat, warm 2 tablespoons vegetable broth. Meanwhile, pour the remaining 7 tablespoons of bread crumbs into a small bowl. Gently place the patties in the bowl and coat them thoroughly on all sides with the bread crumbs. Working in batches, "fry" the patties until crispy and golden brown, 2 to 3 minutes per side.
- Transfer the finished patties to the prepared rack. (These patties can be very fragile, so flip and transfer them gently.) Continue adding small amounts of broth to the skillet, as needed, to fry each batch. Garnish with cilantro or mint, if desired. Enjoy!