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mashed potato cakes

Mashed potato cakes Recipe

Delicious, crispy, and golden brown Potato Cakes are a must-try!
Course Snack
Cuisine Chinese
Prep Time 2 hours
Cook Time 14 minutes
Servings 4


  • 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


  • Peel the potatoes and soak in water for 10 minutes to avoid discoloration.
  • 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. 
  • Add 2 teaspoons of sesame oil. Mix again, cover with plastic wrap, and let marinade in the refrigerator for 30 minutes.
  • 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.
  • 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.
  • After 20 minutes have passed, poke the potatoes with chopsticks. 
  • Make mashed potatoes.
  • After the mashed potatoes are ready, add a pinch of sugar, 1/4 teaspoon of white pepper and salt to taste. 
  •  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. 
  • Add chopped green onion and coriander leaves to the mashed potatoes and mix well.
  •  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.
  • 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.
  • Stir-fry the meat. After the meat mixture has cooked to an even, golden-brown color, set it aside to cool. 
  • Add the cooled, browned meat to the mashed potatoes and mix well.
  • 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.
  • 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.
  •  Press it gently into the shape of the cake and set it aside for 30 minutes to rest.
  • 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.
  • 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.
  • 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.