Baked panko fishcake with edamame puree Recipe

Name: Baked panko fishcake with edamame puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 1 shallot, chopped; 1 garlic clove, chopped; 480 g (16.9oz) frozen shelled edamame beans; 750 ml (26.4fl oz) kombu dashi (kelp stock - or use water); 10 g (0.4oz) mint leaves; 1 lime, juice only; 1 pinch salt and pepper, to taste; 1 kg (2.2lbs) cod fillet, skinned (or other white fish); 2 egg whites; 30 g (1.1oz) panko breadcrumbs; 2 tsp garlic, grated; 2 tsp ginger, grated; 2 tsp sugar; 2 tsp salt; 60 ml (2.1fl oz) sake; 1 handful mixed herbs: chives, dill, coriander, chopped; 60 g (2.1oz) panko breadcrumbs; 4 tbsp olive oil; 20 g (0.7oz) frozen shelled edamame beans; 1 lime, zest only

Servings: persons

1 tbsp olive oil
1 shallot, chopped
1 garlic clove, chopped
480 g (16.9oz) frozen shelled edamame beans
750 ml (26.4fl oz) kombu dashi (kelp stock - or use water)
10 g (0.4oz) mint leaves
1 lime, juice only
1 pinch salt and pepper, to taste
1 kg (2.2lbs) cod fillet, skinned (or other white fish)
2 egg whites
30 g (1.1oz) panko breadcrumbs
2 tsp garlic, grated
2 tsp ginger, grated
2 tsp sugar
2 tsp salt
60 ml (2.1fl oz) sake
1 handful mixed herbs: chives, dill, coriander, chopped
60 g (2.1oz) panko breadcrumbs
4 tbsp olive oil
20 g (0.7oz) frozen shelled edamame beans
1 lime, zest only

1
Coat the tin in a thick foil and preheat the oven to 180C (fan oven).
2
Dice the cod fillet into small pieces.
3
Put half the amount of cod in a food processor to make a paste.
4
Add the egg white, panko, garlic, ginger, sugar, salt and sake and blend well until smooth.
5
Mix together the paste with the rest of the diced fish and add the chopped herbs.
6
Spread the fishcake mixture into an 18cm x 18cm baking tin and flatten evenly.
7
Pour two cups of water into a large baking dish and then place the tin in the water to bake in the oven for 25 minutes.
8
Meanwhile, fry the shallot and garlic for 2 minutes.
9
Add the edamame and stock or water to the pan and bring it to the boil.
10
Simmer for 5 minutes, and then add the mint leaves and lime juice and season with sea salt and pepper.
11
Puree with a hand blender or a food processor.
12
For the topping, mix the panko breadcrumbs and olive oil in a small mixing bowl, spread on a baking tray and bake for 5-7 minutes on 150 degrees until golden.
13
Place the edamame puree on each serving plate and top with the fishcake, sprinkled with the panko topping, edamame beans and lime zest.

560

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 tbsp olive oil, 1 shallot, chopped, 1 garlic clove, chopped, 480 g (16.9oz) frozen shelled edamame beans, and more.

Yes, Baked panko fishcake with edamame puree falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Baked panko fishcake with edamame puree

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions