Step 1

Place edamame, tuna, coriander, pickled ginger, onion, egg, flour and 1 tsp salt flakes in a bowl and stir to combine.

Step 2

Heat half the oil in a large non-stick frypan over medium-high heat. In batches of 2, add 1 cup batter per fritter to the pan and flatten slightly into rounds. Cook for 4-5 minutes each side until golden and crisp. Drain on paper towel. Repeat with remaining oil and batter.

Step 3

Season fritters with salt flakes. Serve with cucumber, a sprinkling of toasted sesame seeds, wasabi, mayo, soy sauce and extra pickled ginger.