Edamame tsukune

Instructions

• 1. In a medium saucepan, heat the oil (1 tbsp) until warmed and add garlic and ginger, stir until fragrant. Add leek, continue stirring until cooked. Let it cool and set aside.
• Meanwhile make the dipping sauce : In a small pot, add the sauce ingredients (except mayonnaise) and bring to a boil. Add the sauce into a mayonnaise little by little. Mix well and set aside.
• 2. Bring the water to a boil and add the edamame. Boil for about 5 minutes, drain the water. Remove the beans from the pods.
• 4. Pulse the edamame in a food processor until coarsely chopped, then transfer them to to a large bowl. Stir in pork mince, lukewarm garlic mixture (no.1), chopped edamame and egg. Mix together until just combined.
• 5. With slightly wet hands, form mixture into patties.
• 6. Roll in bread crumbs and fry them in a bit of oil in a skillet over medium heat on each side until the outside was lightly brown. Reduce the heat to low and simmer for about 10 mins with a lid.
• 7. Serve hot with the sauce!