Snack
Smashed Avocado and Edamame on Rice Cakes
Avocado crushed with cooked edamame, lime and chilli, piled onto two rice cakes. The beans lift the protein to 8 g. No nuts, no sesame.
- Calories
- 223kcal
- Protein
- 8g
- Fat
- 13g
- Carbs
- 20g
Per serving, makes 1. 7 minutes of work. Published 8 September 2026.
Allergens
- Soya
Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.
Ingredients
- Avocado50 g
Flesh only. Half a medium avocado is about 70 g.
- Edamame beans, shelled50 g
Shelled weight. In the pod, about half of what you weigh is pod.
- Rice cakes2 cakes, about 18 g
- Lime juiceA squeeze
- Fresh red chilliA few slices
- SaltA pinch
Method
Boil the edamame from frozen for three minutes, drain and cool under the cold tap.
Crush the beans with the avocado, lime and salt using a fork. Keep it rough; whole beans in it are fine.
Pile onto the rice cakes and scatter the chilli over.
Worth knowing
- The edamame bulks the avocado out with something that has protein in it. Plain avocado on the same two cakes would be about 3 g of protein; this is 8.
- Rice cakes are 34 kcal each. Two is the plate. Four is a different snack.
More like this
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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.