Ingredients
- 1 tablespoon coconut oil
- 1 tablespoon sesame oil
- 1 tablespoon ginger (grated)
- 3 cups diced kabocha squash, chopped
- 1⁄8 teaspoon asafetida
- 1⁄2 teaspoon salt
- 1/4 cup water
- 3 tablespoons soy sauce
- 2 cups edamame
- 2 tablespoons corn starch
- 2 tablespoons course corn meal
Instructions
1. Heat oil in a pan on medium heat and add grated ginger, squash, asafoetida, salt and water and cover with lid. After 5 minutes, add soy sauce & edamame, and cook till soft. Once cooked, turn off heat and let the mix cool down.
2. Add squash mixture to a bowl and mash the burger mix or add to a food processor and pulse a couple of times till combined. Add corn starch and corn meal and mix. This mix is a litter wetter than normal burger patties so place into fridge for about 10 minutes before molding into burger patties.
3. Brush oil onto a frying pan and place patties to cook till crispy and browned on either side. Serve on burger buns with toppings of choice.
4. ♡ Sprinkle a little love, say a little gratitude, and nourish yourself.
Japanese Edamame & Kabocha Burger
Reviews
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About Radhi
Radhi Devlukia is a New York Times Bestselling Author, Podcast Host, plant-based cook and co-founder of the adaptogenic tea brand, Juni. With her background as a dietitian and nutritionist and her studies in Ayurveda, Radhi shares everything from her recipes, health tips, wellness videos, natural skincare and beauty and how to live a conscious lifestyle.