Edamame Fritters, Roasted Squash & Cashew Mayonnaise

I am just a little bit obsessed right now with making fritters. They make such a delicious brunch, lunch or dinner. They are also so versatile so you can mix up the vegetable you use. I have swapped the edamame for sweetcorn, peas, & cooked red lentils ( all of which are store/freezer stables in my house). They have all been so delicious. I would love to hear if you have made them, and what your favourite combo is. 



·     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.


1. Drizzle the butternut squash with olive oil and put in the oven at 180. 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, all the ingredients to a blender, with ¼ cup water. Blend until smooth and a mayonnaise consistency. The mayonnaise will thicken in the fridge.

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Tag @rooted_living1 if you make these so I can see you enjoying them :)