Edamame & Cauliflower Fritters

🥘 Ingredients

• broccoli florets
  1 lb
• cooking oil
  1 tsp
• garlic
  2 clove
• ginger (all for 4 servings)
  1 thumb
• mayonnaise
  4 tbsp
• pepper
• riced cauliflower
  12 oz
• salt
• scallions
  4 unit
• sesame dressing
  3 oz
• shelled edamame
  8 oz
• shredded red cabbage
  8 oz
• sweet Thai chili sauce
  2 oz
• tempura batter
  164 g
• water
  1/3 c

🍳 Cookware

• baking sheet
• medium microwave-safe bowl
• large pan
• paper towel
• large bowl
• small bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce (except riced cauliflower ). Cut broccoli florets into bite-size pieces if necessary. Peel and mince or grate garlic and half the ginger . Trim and thinly slice scallions , separating whites from greens; mince whites.

   riced cauliflower: 12 oz, broccoli florets: 1 lb, garlic: 2 clove, ginger: 1 thumb (all for 4 servings), scallions: 4 unit
2. 

   2

   Toss broccoli on a baking sheet with a drizzle of cooking oil , salt , and pepper . Roast on top rack until browned and tender, ⏱️ 20 minutes .

   cooking oil: 1 tsp, salt, pepper
3. 

   3

   Meanwhile, place shelled edamame , garlic, and ginger in a medium microwave-safe bowl ; microwave for ⏱️ 1 minute . Mash half the edamame lightly with a fork. Add cauliflower rice and scallion whites; stir to combine. Stir in tempura batter , 1/3 cup cold water (2/3 cup for 4 servings), 1/2 tsp salt (1 tsp for 4), and pepper. TIP: Batter should be very thick but not dry; add a splash of water if necessary.

   shelled edamame: 8 oz, tempura batter: 164 g, water: 1/3 c
4. 

   4

   Heat a 1/3-inch layer of oil in a large pan over medium-high heat. Once oil is shimmering and hot enough that a drop of batter sizzles when added to the pan, carefully add 1 1/2 TBSP scoops of batter to pan; press down lightly with a spoon. TIP: Depending on the size of your pan, you may need to work in batches. Cook until golden brown and crisp, ⏱️ 4 minutes per side. TIP: If necessary, heat more oil in pan between batches. Transfer fritters to a paper towel -lined plate. Season with salt.
5. 

   5

   In a large bowl , toss together roasted broccoli, shredded red cabbage , sesame dressing , and half the sweet Thai chili sauce . Season with a pinch of salt and pepper. In a small bowl , whisk together mayonnaise and remaining chili sauce. Add water ⏱️ 1 tsp at a time, until mixture reaches a drizzling consistency.

   shredded red cabbage: 8 oz, sesame dressing: 3 oz, sweet Thai chili sauce: 2 oz, mayonnaise: 4 tbsp
6. 

   6

   Divide slaw and fritters between plates. Drizzle chili mayo over fritters. Garnish with scallion greens and serve.