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

Butter Soy Sauce-Flavoured Potato Cakes

Recipe ID :243 Posted on 12 APR 2015

Serves 3

Prep 20min
Cook 15min
views 3,258
printed 169

saved 0

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

Share

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.

PRO
Yukari Elliott
I’ve got 134 recipes!

YUKARI ELLIOTT
Step into my kitchen!
An easy dish of cucumber and boiled egg. You'll enjoy the different textures of the crunchy cucumber and the smoothness of the egg.
Cucumber, Egg, Ponzu soy sauce, Shiso (or spring onion), Cherry tomato for the garnish
PRO
A delicious slow roast of rib eye beef studded with garlic and covered in a spicy sauce.
Rib eye beef, Red onions, Garlic, A Olive oil, A  Salt, A Dried thyme, A Cayenne pepper, A Paprika, A Dried parsley, A Wholegrain mustard
PRO
Adding a wonderful combination of miso, cheese and onion to pasta makes this dish really tasty.
Pasta , Onion, Butter, Parsley, Cheese , Egg yolk, Miso, Mirin
PRO
Amplify the taste by using smoked oysters.
Tinned smoked oysters (in oil), Onion (small), Kale, Plain flour, Milk, White wine, Oyster sauce, Buttery rice
PRO
So simple if you have a rice cooker.
Jasmine rice, Glutinous rice, Tinned tuna, large (in sunflower oil), Onion (medium), Cardamom pods, Cloves, Bay leaves, Soy sauce, Curry powder, Chives
PRO
A really moist roast pork with all the flavour of tea.
Pork shoulder, Vegetable oil, Ginger, Sauce:, Sake (or white wine), Mirin (or golden syrup), Soy sauce, Water, Sugar, Onion (small), Tea bags
PRO

Similar Recipe

A traditional speciality from Miyazaki in Japan, I looked for the same meat they use but found pastrami to be the closest.
Cooked rice, Korean barbecue sauce, Pastrami slices, Horseradish sauce, Sesame seeds
KitchenCIB
HOME
It becomes so much more flavourful with the herb butter.
Portobello mushrooms, Butter, Garlic, Parsley, Salt & pepper, Soy sauce, Pickled plums (umeboshi), Sesame seeds, Spring onion greens, Cooked rice
yhiranuma
PRO
Shiso herbs typically go with mooli, but I used coriander this time which makes it more Asian.
Fresh mooli, Pickled mooli (takuan), Coriander leaves, Ponzu dressing
KitchenCIB
HOME
Surprisingly, kids love this rice dish with colourful potatoes.
Brown rice, Water, Purple potatoes, Salt
Nanita
PRO
Use cheap rollmops to make 4 sandwiches, it's really wallet-friendly!
Rollmop herring, Pickled walnut, Pickled ginger (gari), Basil leaves, Nori sheet, Cooked rice
Improve the standard basic pancake dish by adding rice.
Vegetable oil, Unsmoked streaky bacon rashers, Okonomiyaki sauce, Mayonnaise, Bonito flakes, Green laver, Pancake:, Cooked rice, Cabbage, Spring onions, Self raising flour, Eggs, Water, Tinned sweetcorn, Cheddar cheese

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME