Edamame Croquettes

Serves 4
Time 40 minutes


2 cups frozen edamame beans, thawed in cool water
½ tin cannellini beans, rinsed
2 garlic cloves, microplaned
1 avocado
1 tbsp nutritional yeast
½ lemon, juiced
½ green jalapeño, finely chopped
1 bunch coriander, finely chopped
1 tbsp cumin
1 pinch salt
1 pinch pepper

Bread crumbs
1 cup sourdough bread crumbs
1 tbsp black sesame seeds
1 tbsp nutritional yeast

To serve
Pita bread
½ bunch coriander, roughly chopped


Preheat the oven to 200°C.
In a large short bowl mash ¾ of edamame beans with a fork.
Add whole beans, avocado, lemon, jalapeño, garlic, coriander, cumin, salt and pepper.
On a large plate cover with toasted bread crumbs and sesame seeds. Roll croquettes to ensure they are all covered.
Line a large baking tray with baking paper and drizzle with extra virgin olive oil.
Place 2 tbsp of mixture onto the baking sheet.
Repeat until all of the mixture has been used.
Bake for 10-15 minutes or until golden brown, flipping halfway.
Serve with pita bread and hummus.