Seaweed and Edamame Bean Fritters

Method

1. In a food processor, combine edamame, kale leaves, salt, ginger, garlic powder, lemon juice, nori and cumin. Pulse briefly once or twice (mixture should be chunky, not a paste).
2. Add water, egg yolks, flour and baking powder – pulse briefly to combine.
3. Transfer mixture in to a bowl. In a separate bowl whisk the egg whites to firm peaks.
4. Fold the whites in to the fitter mixture.
5. Heat the deep fat fryer to 160 degrees, add spoonfuls of batter to the fryer and cook until crisp and golden.
6. Alternatively, you can shallow fry in a heavy bottomed frying pan.
7. Remove and drain on paper towel.

Recommendations

Kale can be substituted for spinach, whilst Nori can be substituted for another dried seaweed sheet.

Allergens