Edamame and Zucchini Patties that Make You Feel Good Inside and Out

This week, I switched my training program.

After three months on the same routine, I felt my body had become a bit too comfortable, and my progress had plateaued.

While the workouts are still tough and I sometimes struggle to hit the maximum weights I planned, I believe it’s time for a change.

There are two reasons I’m switching things up:

The first is physiological – our smart bodies adapt quickly to changes. To keep challenging it so it continues to grow and get stronger, we need to vary the routine.

The second reason is mental – doing the exact same program for 3 months is simply boring.

This change comes at the perfect time because in another 3 months, I want to start a slow, healthy, and controlled cutting phase so I can show off my six-pack at the beach.

But until then, I’m sticking to my nutrition plan, making sure to eat enough calories, get a normal amount of sleep, and of course, train hard.

So wish me luck, it's not going to be easy! :)

A bit about the recipe

Now that the holidays are behind us and we've finished enjoying all the delicious pastries (like my steamed sufganiyot), it's time to balance things out with healthy, tasty food.

These baked edamame and zucchini patties with tofu and oregano have a wonderful Galilean aroma. They are perfect for lunch and make you feel great from the inside out.

They are very easy to make. You can prepare a large batch and freeze them; when you're ready to eat, just pop them in the toaster for a few minutes and they're delicious again.

If you don’t have the patience to shell the edamame yourself, you can find bags of shelled soybeans in most grocery stores, but the ones you peel yourself work just as well.

I used zucchini to add volume to the patties without adding many calories. If you're not a fan of zucchini, you can substitute with cooked cauliflower or roasted eggplant.

To give them a Mediterranean aroma and flavor, I used fresh oregano leaves. You can swap this for any herb you love, like basil or za'atar.

I used oat flour, but you can use any flour you prefer. You can even grind rolled oats in a food processor to make your own flour – yes, it's that simple.

_________________________________

How to serve them?

These edamame patties are rich in protein and good carbohydrates, making them excellent for lunch with a large salad or as part of a satisfying dinner.

Soybeans (edamame) are rich in high-biological-value protein, a great amount of calcium, and antioxidants.

___________________________________

Nutritional values by Noam Bechar, fitness trainer and clinical dietitian:

One patty contains:

40 kcal

2g protein

1.5g fat

4g carbs

Print

Edamame and Zucchini Patties

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 17 minutes

Servings 40 patties

Ingredients

• 450 g Edamame beans thawed
• 150 g Tofu extra firm
• 1 Zucchini sliced
• 2 cups Oat flour
• 3 tbsp Olive oil
• handful Oregano chopped

Instructions

1. In a food processor, blend all ingredients except the olive oil and flour.
   
2. Transfer to a deep bowl and add the flour.
3. Mix well and place in the refrigerator for at least two hours to allow the mixture to set slightly.
4. Preheat oven to 200°C.
5. Grease the baking sheet with half of the olive oil.
6. With wet hands, roll into ping-pong sized balls and flatten slightly into patties.
   
7. Drizzle the remaining olive oil over the patties.
8. Bake for about 10 minutes.
9. Remove from the oven carefully as they are delicate when hot.
10. They will firm up as they cool.