Edamame & Cauliflower Fritters
with Roasted Broccoli Slaw & Sweet Chili Mayo
These saucer-sized fritters are bursting with veggies. Our chefs mixed mashed edamame, cauliflower rice, and scallions into the tempura batter, and seasoned it with garlic and ginger. The result—flavor-packed fritters that are crisp outside, tender inside, and irresistable with a drizzle of sweet chili mayo. Serve with a sesame-sweet chili dressed roasted broccoli slaw.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 clove
Garlic
1 thumb
Ginger
2 unit
Scallions
4 ounce
Shelled Edamame
(Contains Soy)
6 ounce
Cauliflower Rice
82 g
Tempura Batter
(Contains Eggs, Milk, Wheat)
8 ounce
Broccoli
4 ounce
Shredded Red Cabbage
1.5 ounce
Sesame Dressing
(Contains Soy, Sesame, Wheat)
1 ounce
Sweet Thai Chili Sauce
2 tablespoon
Mayonnaise
(Contains Eggs)
Not included in your delivery
1 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce (except cauliflower rice). • Cut broccoli into bite-size pieces if necessary. Peel and mince or grate garlic and half the ginger (all for 4 servings). Trim and thinly slice scallions, separating whites from greens; mince whites.
• Toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 15-20 minutes.
• Meanwhile, place edamame, garlic, and ginger in a medium microwave- safe bowl; microwave for 1 minute. • Mash half the edamame mixture lightly with a fork. Add cauliflower rice and scallion whites; stir to combine. • Stir in tempura mix, 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.
• 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 11⁄2-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, adding more oil between batches. • Cook until golden brown and crisp, 3-4 minutes per side. • Transfer fritters to a paper-towel-lined plate. Season with salt.
• In a large bowl, toss together roasted broccoli, cabbage, sesame dressing, and half the 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.
• Divide slaw and fritters between plates. Drizzle chili mayo over fritters. Garnish with scallion greens and serve.