Edamame & Cauliflower Fritters

🥘 Ingredients

• broccoli florets
  2 c
• cooking oil
  1 c
• garlic
  2 cloves
• ginger
  1 knob
• mayonnaise
  2 tbsp
• riced cauliflower
  1½ cups
• scallions
  2 stalks
• sesame dressing
  2 tbsp
• shelled edamame
  1 c
• shredded red cabbage
  1½ cups
• sweet thai chili sauce
  2 tbsp
• tempura batter
  ¾ cup

🍳 Cookware

• baking sheet
• medium bowl
• large pan
• large bowl
• small bowl

1. 

   1

   Preheat oven to 425°F. Wash and dry all produce except the riced cauliflower . Cut broccoli florets into bite-size pieces. Peel and mince garlic and half the ginger . Trim and thinly slice scallions , separating whites from greens, then mince the whites.

   riced cauliflower: 1½ cups, broccoli florets: 2 c, garlic: 2 cloves, ginger: 1 knob, scallions: 2 stalks
2. 

   2

   Toss broccoli on a baking sheet with a drizzle of cooking oil , salt, and pepper. Roast until browned and tender ⏱️ 18 minutes .

   cooking oil: 1 c
3. 

   3

   Place shelled edamame , garlic, and ginger in a medium bowl . Microwave ⏱️ 1 minute . Mash half the edamame lightly with a fork. Stir in cauliflower rice and scallion whites. Mix in tempura batter , ⅓ cup cold water, ½ tsp salt, and pepper until a thick batter forms. Add a splash of water if too dry.

   shelled edamame: 1 c, tempura batter: ¾ cup
4. 

   4

   Heat a ⅓-inch layer of oil in a large pan over medium-high heat. Once shimmering, carefully add 1½ tbsp scoops of batter, pressing lightly with a spoon. Cook until golden brown and crisp ⏱️ 3 minutes per side. Work in batches if needed, adding more oil between batches. Transfer fritters to a paper-towel-lined plate and 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. Thin with water 1 tsp at a time until drizzling.

   shredded red cabbage: 1½ cups, sesame dressing: 2 tbsp, sweet thai chili sauce: 2 tbsp, mayonnaise: 2 tbsp
6. 

   6

   Divide slaw and fritters between plates. Drizzle with chili mayo, garnish with scallion greens, and serve.