Sweet & Salty Delight! Chewy Soy Sauce Potato Cakes
The Ultimate Snack: Crispy, Chewy, and Irresistibly Delicious Soy Sauce Potato Cakes
Do you love potato pancakes? We’ve upgraded the classic potato pancake into a delightful chewy potato cake with a sweet and savory soy sauce glaze. This recipe combines the satisfying chewiness of rice cakes with the comforting flavor of potatoes, enhanced by a rich glaze and a surprise cheesy center. It’s the perfect snack for any time of day!
Ingredients- 3 medium potatoes
- 55g tapioca starch
- 3 slices processed cheese
- 1.5 tsp salt
- 30g butter
- 1 tbsp soy sauce
- 0.5 tbsp stevia (or sugar)
- 2 tbsp water
- 1 tbsp mirin (sweet rice wine)
Cooking Instructions
Step 1
First, wash and peel the 3 medium potatoes. Cut them into roughly 2cm cubes. This size will help them cook more quickly and evenly.
Step 2
Fill a pot with plenty of water and bring it to a boil. Once boiling, add half a teaspoon of salt and the cubed potatoes. Cook until the potatoes are tender and easily pierced.
Step 3
To check for doneness, insert a fork or chopstick into a potato cube. If it goes in smoothly with no resistance, the potatoes are cooked. Drain them well.
Step 4
The boiled potatoes will be very hot. Use a potato masher, a fork, or even the bottom of a sturdy glass to mash them while they are still warm. Aim for a smooth consistency with no large lumps.
Step 5
To the mashed potatoes, add the remaining 1 teaspoon of salt, 55g of tapioca starch, and 15g of butter. Gently knead the mixture with your hands until it just comes together into a dough. Be careful not to overwork the dough, as this can make the cakes tough. Mix just until the starch is incorporated.
Step 6
Take the 3 slices of processed cheese and cut each slice into two equal pieces. Then, fold each half piece in half. This makes them easier to enclose within the dough.
Step 7
Take a portion of the potato dough, flatten it in your palm, place a folded piece of cheese in the center, and then carefully wrap the dough around the cheese to form a smooth, flattened cake. Ensure the cheese is completely enclosed to prevent it from leaking out during cooking.
Step 8
In a small bowl, whisk together 1 tablespoon of soy sauce, 0.5 tablespoon of stevia (or sugar), 2 tablespoons of water, and 1 tablespoon of mirin. This is your savory-sweet soy glaze.
Step 9
Heat the remaining 15g of butter in a non-stick skillet over medium-low heat. Once the butter is melted and shimmering, carefully place the prepared potato cakes into the pan. Cook until golden brown on each side, flipping gently. Watch closely to prevent burning.
Step 10
Once the potato cakes are lightly browned, use a pastry brush to generously coat both sides with the prepared soy glaze. Continue to cook, turning occasionally, allowing the glaze to thicken and caramelize slightly. Adjust heat if the glaze starts to burn.
Step 11
Serve the warm, glazed potato cakes immediately. The melted cheese inside makes them extra rich and gooey, complemented by the delightfully chewy texture of the cake and the irresistible sweet and savory glaze. Enjoy this wonderful homemade treat!
