Steps

1. Using frozen edamame, measure out 100g of shelled edamame.
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2. Place 1 cake of fish cake (100g) into a food-grade plastic bag, close the opening, and mash until it becomes a paste.
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3. To the bag with mashed fish cake, add 100g of tofu, 1 tbsp of mayonnaise, 1 tsp of soy sauce, 1 tsp of sesame oil, and 4 tbsp of Potato Starch.
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4. Close the bag and continue to knead, mashing the tofu and mixing until everything is uniform.
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5. Finely chop the shelled edamame and add them to the food-grade plastic bag.
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6. Cut 2 imitation crab sticks into about 1cm pieces, shred them using the side of a knife, and add them to the bag.
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7. Close the bag and knead to mix everything together.
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8. Spread panko breadcrumbs on a plate or tray.
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9. Scoop about 1 tbsp of the mixed ingredients and form them into bite-sized portions.
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10. Drop the formed mixture onto the panko and coat evenly while shaping into round patties. [Key Tip!] The fish cake and tofu have high moisture content, so the panko will adhere well without eggs or all-purpose flour.
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11. Pour about 1cm depth of vegetable oil into a frying pan and heat it.
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12. Once the oil is heated, carefully place the panko-coated patties into the pan. Cook over medium to low heat.
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13. Cook for about 2 to 2.5 minutes until the bottom is golden brown, then flip.
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14. Cook for another 2 to 2.5 minutes until the other side is golden brown. Remove from the pan and drain on a plate lined with paper towels.
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15. Fry the remaining patties in the same way. [Key Tip!] These can also be added to hot pot dishes or pan-fried as is for a delicious result.
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16. Once drained, they are ready. Serve on a plate.
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