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Panko Fishcakes With Yuzu Mayo

Panko Fishcakes With Yuzu Mayo

  • Serves 2
Rated by 27 people
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Add a Japanese twist to a British classic with these panko fishcakes with yuzu mayo. The light, crunchy texture of panko breadcrumbs gives these fishcakes a deliciously light texture while allowing them to maintain their rich umami flavour, while the addition of yuzu kosho paste in the mayonnaise gives a refreshing citrus flavour as well as a little heat that nicely compliments the fishcakes. Serve these up for lunch or dinner.


• 85g panko breadcrumbs
• 200g taro potatoes or regular potato
• 20g shelled edamame
• 200g cod
• 1/2 carrot
• 1/2 onion
• 2 tsp milk
• flour
• 1 beaten egg
• 1.5 tbsp soy sauce

dipping sauce
• 2 tbsp mayonnaise
• 1 tbsp yuzu kosho paste
• sprinkling of white sesame seeds
• 1 shiso herb (optional)
• 2 slices lemon

How To Prepare

  1. Begin by preparing the ingredients. Boil the cod in a saucepan of water until cooked through and the meat is white and firm. Peel the carrot and the onion and chop into small pieces before cooking them along with the shelled edamame in a frying pan with a bit of oil.

  2. Now it’s time to peel those hairy taro potatoes. Peel and cut them into slices. Place in the microwave for 4 mins or put them to boil in a saucepan with a little salt until tender. Once cooked, drain them well in a colander and place them in a bowl. Add the milk and a pinch of salt and mash them with a potato masher or fork.

  3. Once you’ve finished mashing your potatoes, add the onion, carrot and edamame to the mash and mix well. Cut the fish into small pieces, add to the mixture before mixing again until the ingredients are distributed evenly. Finally add the soy sauce and mix once more.

  4. The next step is to create the fishcake patties. Separate the mixture into 4, make 4 small round cakes using your hands covered with a bit of flour to stop the mixture sticking to you. The fishcakes should be between 2 – 2.5 cm thick.

  5. Next it’s time to give these fishcakes a super crunchy panko coating. Spread the panko on a board or plate and beat an egg in a bowl. Dip your fishcakes one by one into the egg before laying on the breadcrumbs and coating all sides evenly.

  6. Fill a frying pan with a little oil. Fry your fishcakes on a medium heat on both sides until the breadcrumbs take on a golden colour. Whilst your fishcakes are frying, use this opportunity to mix the mayo, yuzu kosho paste paste and sesame seeds together for the peppery citrus sauce. If you want more spiciness, simply add more yuzu kosho paste. Plate up and sprinkle with chopped shiso leaf and a slice of lemon.

  7. Serve with the sauce on top or on the side, with cooked Japanese rice or a fresh seaweed salad.

Tips and Information

• Deep-fry your fishcakes to give them a stronger crunch and firmer texture.
• Add some gochujang Korean chilli miso paste to your mayo for an intense fiery kick, or drizzle with La Yu Chilli Oil.