Mini Potato Cakes

Mini potato cakes (or potato patty) is another of my childhood favorite snack and one of mom’s “western food” recipe. Coming from a typical Asian family, our staple meals were mainly Chinese food so you can imagine when mom made us pork chops, French fries, garlic bread etc, our greedy little mouths would clean up everything on the plate. Back then, those were the simple pleasures in our lives (or maybe, just mine?). Nowadays, I don’t think it’ll ever work on our kids, right?
Anyhow, mom’s original recipe used mashed potatoes for this recipe. Laziness got the better of me, so I decided to use freshly grated potatoes instead. There’s nothing fancy about the ingredients and this is just what I feel like today.

Ingredients:
1 large russet potato (about 200g) – peeled and grated
1 small yellow onion – diced
3 sprigs spring onions – diced
1/4 cup plain breadcrumb (or Japanese panko)
1 egg – slightly beaten
1 tbsp corn flour
1/4 tsp salt
Dash of pepper

Makes 10 small patties

Recipe source: Mom’s recipe (with modifications)

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The line up.

Soak the grated potatoes in a bowl of water. This will prevent them from discoloration.

I’m using a hand held grater.

When they are ready to be used, drain and squeeze the liquid out of the potatoes as well as possible. Put the potatoes in a large bowl and mix in the rest of the ingredients.

Mix well.

In a large pan or skillet, heat up enough oil to cover the bottom of the pan. Use a large spoon and scoop the potato batter, one by one into the hot oil.

I like to keep them small so they’ll cook faster. 🙂

Press them down slight to form a patty Shallow fry them on medium heat.

Drain on paper towel and serve with sour cream, ketchup or your favorite sauce.

They can be kept at room temperature for up to 2 hours. Warm them in an oven before eating and they will crisp up again!

Full Instructions:

Soak the grated potatoes in a bowl of water. This will prevent them from discoloration. When they are ready to be used, drain and squeeze the liquid out of the potatoes as well as possible.

Put the potatoes in a large bowl and mix in the rest of the ingredients. In a large pan or skillet, heat up enough oil to cover the bottom of the pan. Use a large spoon and scoop the potato batter, one by one into the hot oil. Press them down slight to form a patty Shallow fry them on medium heat.

Drain on paper towel and serve with sour cream, ketchup or your favorite sauce. They can be kept at room temperature for up to 2 hours. Warm them in an oven before eating and they will crisp up again!