Edamame and Zucchini Patties That Feel Good, Inside and Out
This week, I switched up my workout plan.
After three months on the same program, I felt like my body had gotten a little too comfortable. My progress had stalled.
The workouts are still tough, and sometimes I can't press the maximum weight I'd planned for that session. But I think it's time for a change.
There are two reasons I'm switching things up:
The first is physical – our clever bodies adapt quickly. Changing the program can give mine a new challenge as I work toward getting stronger, building muscle, and reaching my goals.
The second is mental: doing the same workout program for 3 months is just plain boring.
The timing is perfect, too. In another 3 months, I want to start a slow, healthy, controlled cut so I can show off a six-pack at the beach.
Until then, I'm sticking to my nutrition plan, making sure I eat enough calories each day, getting a reasonable amount of sleep each night, and, of course, putting in the work at the gym.
Wish me luck. This isn't going to be easy :)
A Little About the Recipe
Now that Hanukkah is over and we've finished all those wonderful doughy treats, like my steamed sufganiyot (Israeli Hanukkah doughnuts), I'm ready to bring a little balance back with food that's nourishing and delicious.
Enter these oven-baked edamame and zucchini patties with oregano and tofu. They've got the flavors of the Galilee (northern Israel), make a great lunch, and help you feel good inside and out.
They're very easy to make, and you can prepare a big batch and freeze them. When you're ready to eat, pop a few in the toaster oven for a few minutes to heat through, and they're delicious all over again.
If shelling a pile of edamame doesn't sound like your idea of a good time, Shufersal (an Israeli supermarket chain) sells bags of shelled soybeans. No, they didn't pay me to say that. You can also use edamame in the pod and shell it yourself.
I used zucchini to give the patties some bulk without adding a lot of calories. Not a zucchini fan? Use cooked cauliflower or roasted eggplant instead.
Fresh oregano leaves give these patties their Mediterranean flavor and aroma. Swap in any herb you love, such as basil or fresh za'atar.
I used oat flour, but you can use whatever flour you like. Or grind oats in a food processor to make your own oat flour. Yes, it really is that simple.
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How Do You Serve Them?
These edamame patties provide protein and quality carbs, making them a great lunch alongside a big salad or a satisfying dinner.
Soybeans, including edamame, offer high-quality protein, along with calcium and antioxidants.
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Nutrition information from Noam Becher (an Israeli fitness trainer and clinical dietitian):
Each patty contains:
40 calories
2 grams protein
1.5 grams fat
4 grams carbohydrates
Edamame and Zucchini Patties
Ingredients
- 450 g (16 oz) shelled edamame thawed
- 150 g (5.3 oz) tofu firm
- 1 zucchini sliced
- 2 cups oat flour
- 3 tablespoons olive oil
- handful fresh oregano chopped
Instructions
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Process all the ingredients except the olive oil and flour in a food processor.
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Transfer to a deep mixing bowl and add the flour.
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Mix well and refrigerate for at least 2 hours to let the mixture firm up a little.
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Preheat the oven to 200°C (400°F).
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Grease a baking sheet with half the olive oil.
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With wet hands, roll the mixture into patties about the size of a ping-pong ball and place on the baking sheet.
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Drizzle the remaining olive oil over the patties.
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Bake for about 10 minutes.
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Remove from the oven carefully; the patties are delicate.
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They'll firm up as they cool.
