Cut the potatoes into bite-sized pieces and soak in water. Drain and place in a microwave-safe container with 1 tbsp water. Cover loosely with plastic wrap and microwave at 600W for 5–7 minutes. Drain and mash while hot.

Remove the vein from the shrimp, rinse under water, and pat dry with paper towels. Roughly chop the shrimp and place in a microwave-safe container with 1 tbsp water. Cover loosely with plastic wrap and microwave at 600W for 1–2 minutes. Drain.

Mix the mashed potatoes, cooked shrimp, edamame, and seasonings (salt, pepper, mayonnaise, ketchup) in a bowl. Divide into 6 portions and shape into balls. Coat each ball with flour, then beaten egg, and finally breadcrumbs. Chill in the refrigerator for 1 hour.