Eddoes Potato Cakes with Sweet Soy Sauce

The lovely sticky texture of this Costa Rican starchy potato goes really well with the sweet syrup.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Makes 3-4 Prep: 15 min Cook: 10 min

Ingredients

Eddoes potatoes 2 (200g)
Potato starch 1 tbsp
Butter for the mixture 1 tsp
Butter for frying 1 tsp
Syrup:
Soy sauce 2 tbsp
Mirin 2 tbsp
Sugar 4 tbsp
Water 4 tbsp
Potato starch + water 1 tbsp + 3 tbsp

Method

1
Peel the eddoes potatoes and cut to 5mm slices. Boil for 15 minutes until cooked through.
2
Drain in a colander, return the potatoes to the pan and allow the moisture to evaporate for 1 minute. Add the butter and potato starch and mash until smooth and allow to cool.
3
In the meantime, make the syrup: put the soy sauce, mirin, sugar and water in a small pan and heat on medium. Turn the heat off and allow to cool.
4
Add the potato starch in water to the cooled eddoes mixture and mix well. Divide into small flat patties. Put the butter in a frying pan on medium heat and add the potato cakes.
5
Fry for 4 minutes on both sides until nicely browned. Transfer to a serving dish. Heat the syrup to thicken and pour over the potato cakes.
6
These are eddoes potatoes, sold loose in supermarkets.

Tips & Note

The syrup should be beautifully clear and transparent so make sure to add the potato starch in water only when it has cooled. You will need to reheat it to start it thickening. If you add the potato starch while the syrup is hot, it won't be clear through.

Eddoes Potato Cakes with Sweet Soy Sauce

The lovely sticky texture of this Costa Rican starchy potato goes really well with the sweet syrup.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Makes 3-4

Prep: 15 min

Cook: 10 min

Ingredients

Eddoes potatoes 2 (200g)
Potato starch 1 tbsp
Butter for the mixture 1 tsp
Butter for frying 1 tsp
Syrup:
Soy sauce 2 tbsp
Mirin 2 tbsp
Sugar 4 tbsp
Water 4 tbsp
Potato starch + water 1 tbsp + 3 tbsp

Eddoes Potato Cakes with Sweet Soy Sauce

Recipe ID :2270 Posted on 29 DEC 2016

Makes 3-4

Prep 15min
Cook 10min
views 767
printed 2

saved 1

The lovely sticky texture of this Costa Rican starchy potato goes really well with the sweet syrup.

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Ingredients

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2 (200g)
1 tbsp
1 tsp
1 tsp
2 tbsp
2 tbsp
4 tbsp
4 tbsp
1 tbsp + 3 tbsp

Method

Prep
15min
Cook
10min
1
Peel the eddoes potatoes and cut to 5mm slices. Boil for 15 minutes until cooked through.
2
Drain in a colander, return the potatoes to the pan and allow the moisture to evaporate for 1 minute. Add the butter and potato starch and mash until smooth and allow to cool.
3
In the meantime, make the syrup:put the soy sauce, mirin, sugar and water in a small pan and heat on medium. Turn the heat off and allow to cool.
4
Add the potato starch in water to the cooled eddoes mixture and mix well. Divide into small flat patties. Put the butter in a frying pan on medium heat and add the potato cakes.
5
Fry for 4 minutes on both sides until nicely browned. Transfer to a serving dish. Heat the syrup to thicken and pour over the potato cakes.
6
These are eddoes potatoes, sold loose in supermarkets.

Tips & Note

The syrup should be beautifully clear and transparent so make sure to add the potato starch in water only when it has cooled. You will need to reheat it to start it thickening. If you add the potato starch while the syrup is hot, it won't be clear through.

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