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Butter Soy Sauce-Flavoured Potato Cakes

You will fall in love with how this tastes and feels.

Recipe By: Yukari Elliott (https://cookbuzz.com/kitchen/31)
Serves 3 Prep: 20 min Cook: 15 min

Ingredients

Makes 6-8 pieces of 6cm round cakes
Potatoes 2 (270g)
Butter 30g
Soy sauce 1 tbsp
【Ａ】
Flour 50g
Butter (room temperature) 10g
Salt 10g

Method

1
Chop the potatoes into 8 pieces and put in boiling salted water. Turn the heat down low and cook until the potatoes are soft.
2
Drain the potatoes and mash in a bowl. When it's hand-hot, add all the ingredients for A and mix well by hand.
3
Sprinkle some flour onto a chopping board and rolling pin - roll out Step 2 to a round shape 7mm thick.
4
Using a cookie cutter, cut out 5-6 rounds. Roll up any leftover mash and repeat - cut out 6-8 rounds.
5
Put the butter in a frying pan and cook the rounds on a medium high heat.
6
Turn over occasionally to brown evenly. Pour over the soy sauce and remove from the heat when you can smell the soy sauce and the potato cakes have absorbed the liquid.

Tips & Note

●It's easier to turn over the cakes when they have cooked for some time, as they will be too soft otherwise.
●They can burn easily, so once you pour the soy sauce, remove from the heat and use the residual heat to finish off the cooking.

Butter Soy Sauce-Flavoured Potato Cakes

You will fall in love with how this tastes and feels.

Recipe By: Yukari Elliott (https://cookbuzz.com/kitchen/31)

Serves 3

Prep: 20 min

Cook: 15 min

Ingredients

Makes 6-8 pieces of 6cm round cakes
Potatoes 2 (270g)
Butter 30g
Soy sauce 1 tbsp
【Ａ】
Flour 50g
Butter (room temperature) 10g
Salt 10g
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Butter Soy Sauce-Flavoured Potato Cakes

Recipe ID :243 Posted on 12 APR 2015
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Serves 3

Prep 20min
Cook 15min
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You will fall in love with how this tastes and feels.

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Yukari Elliott
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Yukari Elliott
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Ingredients

Print Ingredients Email Ingredients
2 (270g)
30g
1 tbsp
50g
10g
10g

Method

Prep
20min
Cook
15min
1
Chop the potatoes into 8 pieces and put in boiling salted water. Turn the heat down low and cook until the potatoes are soft.
2
Drain the potatoes and mash in a bowl. When it's hand-hot, add all the ingredients for A and mix well by hand.
3
Sprinkle some flour onto a chopping board and rolling pin - roll out Step 2 to a round shape 7mm thick.
4
Using a cookie cutter, cut out 5-6 rounds. Roll up any leftover mash and repeat - cut out 6-8 rounds.
5
Put the butter in a frying pan and cook the rounds on a medium high heat.
6
Turn over occasionally to brown evenly. Pour over the soy sauce and remove from the heat when you can smell the soy sauce and the potato cakes have absorbed the liquid.

Tips & Note

●It's easier to turn over the cakes when they have cooked for some time, as they will be too soft otherwise.
●They can burn easily, so once you pour the soy sauce, remove from the heat and use the residual heat to finish off the cooking.

Category

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Related soy sauce kikkoman potato cake
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