Fried Potato Cakes

Xu Yong Paeng

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Preparation info

  • Makes

    15

    • Difficulty

      Easy

Appears in

Dim Sum

By Chan Chen Hei

Published 2005

  • About

These fried potato cakes are golden and crisp outside and chewy inside.

Ingredients

Potatoes 400 g, peeled, steamed and mashed
Glutinous rice flour 190 g
Sugar 260 g
Water 150 ml
Fine breadcrumbs
Cooking oil for deep-frying

Method

  • Combine all ingredients except breadcrumbs and oil to form a dough. Add more water if mixture appears dry.
  • Divide mixture into 15 equal portions. Shape each portion into a patty and coat with breadcrumbs.
  • Heat oil to 80°C and deep-fry patties in batches. Cook each batch for about 3 minutes. Once patties puff up and float, they are cooked. Remove from oil and drain well before serving.