Edamame Cakes with Mango-Hot Pepper Aioli

(yield 8 cakes)

Ingredients:

2 bags Edamame beans
5 T butter
3 clove garlic, minced
1 small white onion, diced
salt and pepper
1 Tbsp chili garlic sauce

AP flour for dredging
1 egg, beaten
½ cup hempnut

Oil for frying

Hearts of Boston lettuce
Soy sauce
Diced mango
Diced red pepper

Mango-Hot Pepper Aioli:

1 egg yolk
1 cup vegetable oil
1 t Dijon mustard
½ lemon, juiced
1 mango, ½ diced and ½ juiced
2 t Korean Red Pepper Sauce

1. Dice garlic and onion and sweat in butter. Add edamame and season with salt and pepper. Place mixture in food processor and blend until it is chunky-smooth. Add the chili garlic sauce. Form 2 oz. balls and set aside.
2. In three separate pans place hemp flour, egg, hemp nut. First place the edamame cakes into flour, then egg and finally roll in hemp nut. Refrigerate.
3. Place egg yolk, mustard, lemon juice in stainless steel bowl. Whisk together and slowly drizzle in the oil. The mixture should thicken to a mayonnaise.
4. Peel mango and dice half. In a blender puree the other half to a mango juice. Add the diced mango, mango puree and red pepper sauce and stir together.
5. Fry and edamame cakes in 350 degree oil for about two minutes until hemp nut is a light golden brown.
6. On a blue rimmed plate spoon the sauce in the middle. Place the three cakes around the rim of the sauce. Splash the lettuce with soy sauce and place in the center of the cakes. Place a few pieces of diced mango on top of the lettuce. Sprinkle some diced red pepper around and serve.