24 ounces frozen edamame, cooked and drained
1 medium baked potato, peeled and cubed
2 tablespoons Earth Balance margarine
5 tablespoons Bragg Liquid Aminos
1/4 cup GF baking mix
Combine all the above ingredients in a food processor until you have a soft and still slightly sticky dough.
Lay out a piece of parchment paper. Get a little bowl of GF baking mix to roll "meatballs" in before cooking.
Melt 1/2 cup Earth Balance stick margarine in a frying pan on low heat.
Roll the dough by teaspoon full into little "meatballs". Roll in baking mix and set onto the parchment paper. Repeat until all the dough is used.
Turn the heat up on your pan with margarine to medium high. Arrange the edamame balls in the pan and allow to brown. Flip with two spoons until browned on both sides.
Reduce heat and remove all the balls from the pan. Add 3/4 cup of water and one tablespoon Bragg Liquid Aminos to the pan and deglaze. Allow to boil and reduce a little bit.
Serve with pan gravy and enjoy on their own or with gluten free tortillas like Jen did.