Mashed Potato Cakes Recipe

mashed potato cakes

Before the First Opium War, China was not a very forgiving place for foreigners. They couldn’t buy a house or land, it was very difficult for them to learn Chinese, they had no freedom to buy or sell goods or services, they couldn’t take part in the local government, and the little business they could take part in, was under many restrictions in the port city of Guangzhou especially (in the province of Guangdong).

In fact, the only way that they could even access the city was through the port. In such an environment, you can imagine that the exchange of the cultural dishes between China and the West was almost nonexistent. On a happier note, that did not last long. When the first Opium War failed, the Imperial court was forced to allow foreigners to enter and leave Guangzhou city freely.

After cultures from the West began to live in Guangzhou, they began to hire the local chefs who were very proficient in Chinese cuisine to work in their restaurants. After being hired by foreigners, these chefs sought to use their familiar Chinese cooking methods and local ingredients to make their own fusion of Eastern and Western foods.

After the 10 years of rule by Emperor Xianfeng, Xu Lao Gao, who had been employed by foreigners, resigned from the sea and opened a small restaurant in 1860, which was probably the first restaurant in China to use both Eastern and Western preparation methods and ingredients and still around today.

In the area of Guangzhou and Hong Kong, after several long decades of gradual evolution, the so-called “Hong Kong-style Western food” was formed.

The potato cake (in fact it is also a potato pancake) is a great example of this fusion of East meets West. The main ingredient of the potato cake is naturally, you guessed it, potatoes!

In addition, you can use several different vegetables or ground meats or bacon, depending on your preference, for the filling of these cakes. Although the materials used are common, it can still be a bit challenging to prepare this dish. The main challenge is the preparation of the mashed potatoes.

If they are not properly prepared, it will be much more difficult to mold the cakes and for them to keep their shape during cooking and serving. Because potatoes are the primary ingredient in this dish, they outside will be a gorgeous golden brown with a crispy texture. That, along with the moist inside of meat and vegetables, it will create rich flavors and textures that are guaranteed to be memorable.

The following is a list of the ingredients for this potato cake recipe (makes 8 cakes):

  • 1) 300g of Peeled Potatoes
  • 2) 200g Ground Pork
  • 3) 1 teaspoon (5 ml) of Rum
  • 4) 2 teaspoons (10 ml) of Soy Sauce
  • 5) 1 to 1/2 teaspoon of sugar
  • 6) 1 tbsp (15 ml) of Water
  • 7) 1 to 3 teaspoons of Corn Starch
  • 8) 1 Egg
  • 9) 1/4 (about 50 grams) of an Onion
  • 10) 2 teaspoons (10 ml) of Sesame Oil
  • 11) Salt to taste
  • 12) 1/4 teaspoon of White Pepper
  • 13) 2 Green Onions
  • 14) 20 leaves of Coriander
  • 15) 50 grams of Bread Crumbs
  • 16) 50g of Flour
  • 17) A moderate amount of Peanut Oil

The production process is as follows:

Step 1: peel the potatoes and soak in water for 10 minutes to avoid discoloration.

potato cakes step1

Step 2: put 200 grams of ground pork in a bowl. Add 1 teaspoon of rum (you can use an equal amount of rice wine instead, but the rum flavor is much more preferable for me), 2 teaspoons soy sauce, 1 teaspoon of sugar, 1 teaspoon cornstarch, and 1 tablespoon water. Mix well.

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Then, add 2 teaspoons of sesame oil. Mix again, cover with plastic wrap, and let marinade in the refrigerator for 30 minutes.

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Step 3: remove the potatoes from the water and cut them into large chunks. They don’t have to be perfect, as they will be mashed in the end. Put them into an appropriately sized pot. Add cold water until the potatoes are completely submerged. Cover the pot and put it on the stove to boil. Once the water has reached a boil, turn the heat down to medium/medium-low.

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Step 4: While waiting, prepare the other ingredients. Dice the ¼ onion,

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Slice two green onions,

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Stack 20 coriander leaves together, roll them slightly, and use a knife to chiffonade them like so:

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Step 5: After 20 minutes have passed, poke the potatoes with chopsticks. If they can be easily penetrated, it means that they have been cooked thoroughly. Making potato cakes requires mixing the mashed potatoes with the ground pork and rolling them into the desired shape. If there is too much moisture in the mashed potatoes, it will lead to difficulties in molding the cakes, so you must evaporate some of the moisture. The boiled potatoes can be strained and put it back into the original pot with the lid open and heated for a few minutes to evaporate some moisture. During this process, however, they must be constantly turned to avoid burning.

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Step 6: There are many ways to make mashed potatoes. The easiest way is to use a special tool that pushes the potato through a fine grate, as shown in the figure below. If you do not have this tool, use a fork or whisk to press through the potatoes into a mash (provided that the potatoes are cooked thoroughly enough, or you will not be able to mash them), a fork would be the easiest, as it is much more sturdy.

potato cakes step9

Step 7: After the mashed potatoes are ready, add a pinch of sugar, 1/4 teaspoon of white pepper and salt to taste. When it comes to seasoning, it is important to taste along the way, so that you can make sure the flavors are to your liking. And remember: You can always add more, but you can’t take it out once it’s in there. So start seasoning small! Then add 3 teaspoons (15 ml) of cornstarch, mix well, and set aside to cool.

Step 8: Crack an egg into a small dish and whisk, pour half of it into mashed potatoes once they have cooled to room temperature (or the eggs will cook), and put the other half aside.

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Add chopped green onion and coriander leaves to the mashed potatoes and mix well.

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Step 9: While waiting for the mashed potato to cool down, is to begin to fry the meat. Heat a flat-bottomed, non-stick pan for about a minute and pour in 1 tablespoon (15 ml) peanut oil. Add the onion and stir-fry.

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Step 10: When the onions begin to turn slightly translucent, push them to the side and add the pork mixture. After the pork is in the pan, do not rush to break it up. Use a spatula to press it into a pancake shape. Fry it for 1-2 minutes and turn it over. Its surface should be golden brown. This light golden color will add a lot of flavor to the meat.

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Step 11: Stir-fry the meat. Because the meat is the filling of the potato cake, make sure not to over-cook it and dry it out. After the meat mixture has cooked to an even, golden-brown color, set it aside to cool.

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Step 12: Add the cooled, browned meat to the mashed potatoes and mix well.

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Step 13: Wet your hands in some water, and take the appropriate amount of mashed potatoes and meat and form into balls and place on a plate. Between forming each of the balls, dip your hands it the water again, it will help to keep them from getting too sticky.

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Step 14: After all the balls have been fully formed, place them one at a time in a bowl with flour and shake the bowl so that the ball is covered with a layer of flour.

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Step 15: Press it gently into the shape of the cake and set it aside for 30 minutes to rest.

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Step 16: After 30 minutes, dip the potato cake first in the egg (remember the half-egg left before?) and let it evenly coat the surface of the cake. Then, put it in a bowl with your breadcrumbs and coat the cake evenly.

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Step 17: Take a flat-bottomed, non-stick pan and add 2 tablespoons of peanut oil to the pan and heat it over medium heat. Take the potato cake in front of you and shake it slightly to get rid of the extra bread crumbs, and place it gently in the pan.

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Step 18: Brown both sides of the potato cake in medium heat until they are a golden color. Each side takes about 7 minutes.

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Finished! The fried potato cake should be cooled before being eaten. I think that they taste much better at room temperature.

mashed potato cakes

Mashed potato cakes Recipe

Delicious, crispy, and golden brown Potato Cakes are a must-try!

Servings 4

Ingredients

  • 300g of Peeled Potatoes
  • 200g Ground Pork
  • 1 teaspoon (5 ml) of Rum
  • 2 teaspoons (10 ml) of Soy Sauce
  • 1 to 1/2 teaspoon of sugar
  • 1 tbsp (15 ml) of Water
  • 1 to 3 teaspoons of Corn Starch
  • 1 Egg
  • 1/4 (about 50 grams) of an Onion
  • 2 teaspoons (10 ml) of Sesame Oil
  • Salt to taste
  • 1/4 teaspoon of White Pepper
  • 2 Green Onions
  • 20 leaves of Coriander
  • 50 grams of Bread Crumbs
  • 50g of Flour
  • A moderate amount of Peanut Oil

Instructions

  1. Peel the potatoes and soak in water for 10 minutes to avoid discoloration.

  2. put 200 grams of ground pork in a bowl. Add 1 teaspoon of rum, 2 teaspoons soy sauce, 1 teaspoon of sugar, 1 teaspoon cornstarch, and 1 tablespoon water. Mix well. 

  3. Add 2 teaspoons of sesame oil. Mix again, cover with plastic wrap, and let marinade in the refrigerator for 30 minutes.

  4. Remove the potatoes from the water and cut them into large chunks. Put them into an appropriately sized pot. Add cold water until the potatoes are completely submerged. Cover the pot and put it on the stove to boil. Once the water has reached a boil, turn the heat down to medium/medium-low.

  5. While waiting, prepare the other ingredients. Dice the ¼ onion, Slice two green onions. Stack 20 coriander leaves together, roll them slightly, and use a knife to chiffonade them like so.

  6. After 20 minutes have passed, poke the potatoes with chopsticks. 

  7. Make mashed potatoes.

  8. After the mashed potatoes are ready, add a pinch of sugar, 1/4 teaspoon of white pepper and salt to taste. 

  9.  Crack an egg into a small dish and whisk, pour half of it into mashed potatoes once they have cooled to room temperature,  put the other half aside. 

  10. Add chopped green onion and coriander leaves to the mashed potatoes and mix well.

  11.  While waiting for the mashed potato to cool down, is to begin to fry the meat. Heat a flat-bottomed, non-stick pan for about a minute and pour in 1 tablespoon (15 ml) peanut oil. Add the onion and stir-fry.

  12. When the onions begin to turn slightly translucent, push them to the side and add the pork mixture. After the pork is in the pan, do not rush to break it up. Use a spatula to press it into a pancake shape. Fry it for 1-2 minutes and turn it over. Its surface should be golden brown. This light golden color will add a lot of flavor to the meat.

  13. Stir-fry the meat. After the meat mixture has cooked to an even, golden-brown color, set it aside to cool. 

  14. Add the cooled, browned meat to the mashed potatoes and mix well.

  15. Wet your hands in some water, and take the appropriate amount of mashed potatoes and meat and form into balls and place on a plate. Between forming each of the balls, dip your hands it the water again, it will help to keep them from getting too sticky.

  16. After all the balls have been fully formed, place them one at a time in a bowl with flour and shake the bowl so that the ball is covered with a layer of flour.

  17.  Press it gently into the shape of the cake and set it aside for 30 minutes to rest.

  18. After 30 minutes, dip the potato cake first in the egg (remember the half-egg left before?) and let it evenly coat the surface of the cake. Then, put it in a bowl with your breadcrumbs and coat the cake evenly.

  19. Take a flat-bottomed, non-stick pan and add 2 tablespoons of peanut oil to the pan and heat it over medium heat. Take the potato cake in front of you and shake it slightly to get rid of the extra bread crumbs, and place it gently in the pan.

  20. Brown both sides of the potato cake in medium heat until they are a golden color. Each side takes about 7 minutes.Brown both sides of the potato cake in medium heat until they are a golden color. Each side takes about 7 minutes.

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