The snack edit 722

Smashed Avocado and Edamame on Rice Cakes

Make smashed avocado and edamame on rice cakes, from the first ingredient to the finished dish.

1 serving · 6 ingredients · 3 steps

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Smashed Avocado and Edamame on Rice Cakes, plated and ready to serve. — The finished recipe. Smashed Avocado and Edamame on Rice Cakes

Ingredients 1 to 6 for smashed avocado and edamame on rice cakes arranged separately on a dark worktop. — Ingredients 1 to 6. 50 g Avocado (Flesh only. Half a medium avocado is about 70 g.). 50 g Edamame beans, shelled (Shelled weight. In the pod, about half of what you weigh is pod.). 2 cakes, about 18 g Rice cakes. A squeeze Lime juice. A few slices Fresh red chilli. A pinch Salt

Smashed Avocado and Edamame on Rice Cakes, preparation step 1: Boil the edamame from frozen for three minutes, drain and cool under the cold tap. — Step 1. Boil the edamame from frozen for three minutes, drain and cool under the cold tap.

Smashed Avocado and Edamame on Rice Cakes, preparation step 2: Crush the beans with the avocado, lime and salt using a fork. Keep it rough; whole beans in it are fine. — Step 2. Crush the beans with the avocado, lime and salt using a fork. Keep it rough; whole beans in it are fine.

The finished smashed avocado and edamame on rice cakes. — Step 3. Pile onto the rice cakes and scatter the chilli over.

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