Edamame Fritters, Roasted Squash & Cashew Mayonnaise

This delicious rainbow bowl is full of so much goodness. It takes less than 20 minutes to make and contains a balance of protein, carbs and healthy fats. The fritters are so versatile, meaning you can mix up the vegetable you use - depending on what you have got. I have swapped the edamame for sweetcorn, peas, & cooked red lentils (all of which are store/freezer staples in my house).  These freeze really well, so why not double the recipe and enjoy them throughout the week. 

Ingredients (serves 2)

Fritters

·     2 cups edamame

·     1 cup chickpea flour

·     1 tbsp. tahini

·     ½ tsp. baking powder

Cashew mayonnaise

·     1/3 cup soaked cashews

·     Juice of 1 lemon

·     Pinch of salt

·     1 clove of garlic, crushed.

Butternut squash, peeled and cut into cubes.

Method

1. Drizzle the butternut squash with olive oil and put in the oven at 180’C.

2. Put the edamame beans into a blender and pulse a few times. (You still want it to be a bit chunky)

3. Add the chickpea flour, baking powder, tahini and ½ cup water. Mix together until well combined.

4. Heat a non-stick pan, add a drizzle of olive oil and then spoon 1-2 heaped tbsp. of mixture into the pan (this is one fritter) This makes 6 large fritters or 8 smaller ones.

5. For the cashew mayonnaise, add all the ingredients to a blender, with ¼ cup water. Blend until smooth and a mayonnaise consistency. The mayonnaise will thicken in the fridge.