Place edamame and 1 tbsp water in a microwave-safe container. Cover loosely with plastic wrap and microwave at 600W for 1–1.5 minutes. Let cool and shell the edamame.

Julienne the potatoes and place them in a bowl. Add shelled edamame, salt, and black pepper, then mix roughly to combine.

Heat half the olive oil (1 tbsp) in a frying pan over medium heat. Add the mixture and shape it into a flat, round patty. Press down gently with a spatula and cook for 5–6 minutes until golden brown.