Crispy Edamame Fritters with Sriracha Yogurt and Spring Green Salad

Serves 4 

Nutrition per serving (2 fritters per serving): calories: 286, fat: 20g (saturated: 3g), carbohydrates: 16g, protein: 11g, fiber: 3g, sugar: 5g, sodium: 486mg

• 10 ounces frozen shelled edamame, thawed 

• 5-ounce box baby spinach, divided 

• 2 tablespoons all-purpose flour or gluten-free flour  

• 1 large egg, lightly beaten

• 2 cloves garlic, chopped 

• ½ chopped Fresno or jalapeno chile, or ¼ teaspoon dried chile flakes

• Kosher salt and freshly ground black pepper 

• 2 scallions, chopped and 1 scallion thinly sliced 

• ½ cup non-fat Greek yogurt

• ½-1 teaspoon Sriracha

• 1½ tablespoon rice wine vinegar

• 1½ tablespoon vegetable or peanut oil, plus 3 tablespoons for sauteing fritters 

• 1 teaspoon sesame oil

• 1 teaspoon honey

• ½ teaspoon grated ginger 

• 2 Lebanese cucumbers, cut in half crosswise and each half sliced thin lengthwise (alternatively, you can use a 1/2 English cucumber, cut in half and thinly sliced) 

• 2-4 radishes, thinly sliced (about ½ cup) 

• 2 teaspoons toasted sesame seeds, optional 

Bring a small saucepan to a boil over high heat. Add the edamame and cook for 3 minutes if thawed and 5 minutes if frozen. Drain and run cold water over the beans to cool. 

 Process thawed beans, 1 cup of the spinach, flour, chopped scallions, egg, garlic chili (or red pepper flakes) 1 teaspoon salt, and ¾ teaspoon black pepper until to a coarse puree, about 10 seconds. Divide the mixture into 8, ¼ cup portions and shape each portion into a 2-inch disk. Place on a plate and set aside. 

Whisk vinegar, 1½ vegetable oil, sesame oil, honey, ginger, 1/2 teaspoon salt together in a large bowl.  Whisk yogurt and Sriracha together in a small bowl. 

Heat remaining oil in a large nonstick skillet over medium-high heat until shimmering.  Carefully place the fritters in the skillet and cook until crisp and browned, about 3-5 minutes per side. Adjust heat to medium if they are browning too quickly. 

Toss remaining spinach, cucumbers, remaining sliced scallions in the dressing.  Serve with fritters and sriracha mayonnaise.