Edamame Cream Croquettes


Prep time: 30mins + 1-2hours resting time
Cooking time: 20mins

Nutritional Info
Nut free

Makes 4 servings

  • 160g JFC Edamame, thawed and removed from pods (net weight about 80g)
  • 1 Onion, thinly sliced
  • 60g Butter
  • 4 ½tbsp Plain flour
  • 500-550ml Milk
  • 95g(small can) Canned tuna, drained*
  • ¼ tsp Salt
  • Pepper To taste
  • 1 Egg
  • Plain Flour (for dusting)
  • Panko (Japanese bread crumbs)

You can use fresh seafood such as whiting, scallop and prawn instead of canned tuna


  1. Add the butter and onions to the frying pan, and sauté over low heat until soft. Keeping the heat low, add the plain flour in 3 or 4 batches, mixing well, and sauté for an extra 2 to 3 minutes.
  2. Add the milk in 3 to 4 batches, mixing well between each addition.  Make sure that no lumps form, and cook until the sauce reaches the consistency you like. If you want it to be quite thin, cook it for less time.
  3. Turn off the heat, add the edamame and tuna, and mix well.
  4. Taste, and add salt and pepper if needed.
  5. Transfer the mixture to a shallow tray and smooth out the surface. Cover with plastic wrap, and chill in the refrigerator for 1 to 2 hours.
  6. Divide the mixture into 12 equal portions.
  7. Lightly oil your hands and form each portion into a cylinder shape. Coat thoroughly with a layer of flour, then dip in beaten egg, and cover in a layer of panko breadcrumbs.
  8. Deep fry in oil heated to 180℃ until golden brown and crispy. Serve while hot with tomato sauce.

Cooking Report

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