Top 10 Easy and Delicious Potato Cake Recipes

Ingredients and Tools:

• 4 potatoes
• 1 chicken egg
• half an onion
• 35g flour
• 60g parmesan cheese
• 30g butter
• salt, pepper
• Tools: pot, deep non-stick pan,...

Instructions:

• Step 1: Preparation:Peel the potatoes, cut them into square pieces, and soak them in water for 15 minutes to remove starch. Then prepare a pot of boiling water, add a pinch of salt, and boil the potatoes until tender. Finely chop the onion, beat the chicken egg, finely grate the Parmesan cheese. When the potatoes are tender, use a fork to mash them and place them in a large bowl. Add chopped onion, beaten egg, flour, Parmesan cheese, a teaspoon of salt, and a teaspoon of pepper. Mix well until all the ingredients are thoroughly combined.
• Step 2: Take a deep non-stick pan, add a little cooking oil and butter, then divide the mashed potato mixture into equal portions and place them in the pan. Ensure the potato surfaces are evenly golden, then transfer them onto a plate, sprinkle a little chopped green onion on top of the cake.
• Result: The crispy golden Potato Cheese Cake is even more delicious when served with mayonnaise or tomato sauce!

Ingredients:

• 2 large potatoes
• 100g chicken breast
• 1 small onion
• 3 chicken eggs
• 150g all-purpose flour
• 150g crispy batter
• ½ corn

Instructions:

• Clean and julienne the corn, soak it in cold water to enhance crispiness.
• Peel and cut the potatoes into six wedges, soak in water for 15 minutes to remove starch and prevent discoloration.
• Rinse the potatoes again and steam until soft for about 20 minutes.
• While waiting for the potatoes to cook, finely chop the chicken breast, peel and dice the onion.
• Heat oil in a pan, sauté the onion until fragrant, then add the chopped chicken. Season with salt and pepper, stir until the chicken is cooked and golden.
• Sauté the steamed potatoes briefly in the pan, then use a plate (or wooden spoon) to mash the potatoes into a smooth mixture.
• Combine the chicken and onion mixture with the mashed potatoes, mix well.
• Shape the mixture into flat, round patties and refrigerate for about 15 minutes.
• Roll the potato patties in all-purpose flour, beaten eggs, and crispy batter to create a crispy outer layer.
• Finally, fry the potato patties in a pan with enough cooking oil until they are evenly golden and crispy.

Result: The crispy and delicious Chicken-filled Potato Cakes pair perfectly with julienned corn salad, topped with mayonnaise and a sprinkle of mustard seeds.

Ingredients and Tools:

• Whole, unsprouted potatoes
• String cheese
• Cotton thread
• Butter
• Ground pepper, salt
• Olive oil or cooking oil
• Oven

Instructions:

• Clean the potatoes thoroughly
• Spray or apply a thin layer of oil on the potato skins. You can use olive oil or regular cooking oil. The oil will make the potato skin shiny, preventing it from becoming dry and burnt after baking.
• Next, bake the potatoes at 180 degrees Celsius for 60 minutes, then remove them.
• Cut 2/3 of the potato into a bowl, scoop out the mashed potato. Do not scrape the potato skin too much to make a bowl using the potato skin.
• In a bowl, add a pinch of salt, ground pepper, diced cold cuts, and two slices of butter. Mix the mixture and spread it on the potato pulp.
• Sprinkle string cheese on top.
• Finally, take the potato to bake at 200 degrees Celsius, for 90 seconds to finish.

Result: A hot and delightful cake with elongated, creamy cheese strings, the potato has a soft and flavorful texture. The crispy baked potato skin adds a delightful crunch. For a more aromatic touch, you can garnish the top with fresh parsley, thyme, or dried parsley!

Ingredients:

• 400g potatoes
• 45g sugar
• 40ml coconut milk
• 70g cornstarch
• 20g rice flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Instructions:

• Clean and peel the potatoes, cut them into small pieces, and boil until tender.
• Drain the water when the potatoes are cooked.
• Mash the potatoes in a bowl.
• Then, add sugar, salt, and coconut milk, mix well.
• Finally, add cornstarch, rice flour, and baking powder, knead the mixture with your hands until the potato mixture is smooth and elastic (knead a little longer for a chewy interior and crispy exterior).
• After kneading the potatoes, shape them into long cylinders and place them on a tray/plate.
• Heat cooking oil in a pan, wait for the oil to be hot (the oil needs to be hot), then fry the potato kebabs over medium heat.
• While frying, occasionally move the potato kebabs to ensure an even golden and crispy texture. Before removing the potatoes from the pan, place them on a plate lined with paper towels to absorb excess oil.

Result: Crispy and delicious golden potato kebabs.

Ingredients and Tools:

• Potatoes: 300g
• Mozzarella cheese strings: 90g
• Rice flour: 3 tablespoons
• Sugar: 2 tablespoons
• Vegetable oil
• Tools: Bowl, Steamer, Non-stick pan, Microwave

Instructions:

• Peel and wash the potatoes
• Cut the potatoes into medium-sized circles and place them in a dish or bowl.
• Steam the potatoes for about 25 – 30 minutes with medium heat until they are soft or use a microwave for a quicker result.
• Place the hot potatoes in a bowl, add sugar, and mash until smooth.
• Next, add rice flour, mix well, and let the mixture rest for about 30 minutes.
• Knead the dough again and divide it into 6 equal parts, flatten the dough, place mozzarella cheese in the center, fold and shape it into a round patty.
• Heat the pan, add vegetable oil, and fry the potato cakes for about 3 – 4 minutes with medium heat. Flip the cakes and fry until golden brown on both sides.

Result: Enjoy these golden, crispy, and cheesy potato cakes to savor all the flavors.

Ingredients:

• Beef sirloin (about 200g for 3 – 4 servings)
• Potatoes: 4 large ones
• 1 green bell pepper + 1 red bell pepper
• 1 onion
• 1 branch of garlic
• 2 – 3 eggs
• Crunchy frying flour and tempura flour
• Spices: Pepper, fish sauce, seasoning powder, cooking oil

Instructions:

• Peel and wash the potatoes, then cut into 4 pieces. Steam or boil the potatoes until soft. Once cooked, put them in a bowl and use salt or a spoon to mash them into a smooth consistency. Remove the seeds from the bell peppers and cut them into small pieces. Peel and finely dice the onion. Peel and mince the garlic. Use a grinder to finely grind the green bell pepper, then do the same with the onion. Clean the beef, cut it into medium-sized pieces, and then finely grind.
• Break the eggs into a bowl and beat them well. Pour 2 packets of crunchy frying flour and tempura flour into two separate bowls.
• Clean the pan, place it on the stove, add cooking oil, and wait for the oil to heat. Add the ground beef to the pan and stir for about 1 minute.
• Add onion and garlic to the pan, stir until the onion is cooked, then add red and green peppers and stir for an additional 30 seconds. Then add 1 tablespoon of seasoning powder and 1 teaspoon of pepper, making the beef more flavorful. Spoon portions of the mashed potatoes onto a surface, press them flat, then spoon the filling into the center and roll into round balls.
• Roll the potato balls in the crunchy frying flour and then dip them in the prepared egg bowl. Then roll them in the tempura flour.
• Add oil to the pan and heat it. When the oil is hot, add each potato ball to the pan, fry until the potatoes are golden brown. Then scoop the potatoes onto a rack with a few sheets of paper underneath to absorb excess oil.

Result: We now have delicious crispy Potato Beef Balls.

Ingredients:

• Potatoes
• Spring onions
• Eggs
• Black pepper
  
• Tomatoes
  
• Onions

Instructions:

• Peel and wash the potatoes
• Cut the potatoes into thin slices
• Peel the onions and dice them finely
• Fry the potatoes and finely diced onions in oil, add salt, and black pepper
• Wash and remove seeds from tomatoes, then dice into small cubes
• Once the potatoes are evenly cooked, remove and drain excess oil
• Next, beat the eggs until fluffy
• Add tomatoes and onions, and stir well
• Continue by adding the fried potatoes and mix well
• Fry until the outer layer of the egg turns golden brown evenly, creating an attractive shape.

Result: A visually appealing and delicious potato egg cake.

Ingredients:

• 3 large potatoes
• 6 tablespoons potato starch
• 5 tablespoons honey
• 1/4 tablespoon salt
• 2 tablespoons sugar
• A bit of cooking oil
• A few peanuts

Instructions:

Mash the potatoes:

• Peel and cut the potatoes into small pieces, then steam until cooked.
• Next, put the potatoes in a bowl with 1/4 tablespoon of salt and 2 tablespoons of sugar, then mash them.
• Tip: It's easier to mash the potatoes while they're still hot.

Mix the cake batter:

• Into the bowl with the potatoes, add 6 tablespoons of potato starch and mix well until the mixture is smooth.

Shape the cakes:

• Take a bit of the cake batter and shape it into a round, then flatten it with your hands. Repeat until all the batter is used.

Fry the cakes:

• Heat some cooking oil in a pan, and when the oil is hot, fry the cakes over medium heat until both sides are golden brown.

Honey sauce:

• When both sides of the cakes are golden, add 5 tablespoons of honey and a few sliced peanuts. Turn off the heat and flip the cakes to coat them evenly with the sauce.

Finished product:

• The sweet potato cakes are soft, moist, and flavorful, combining well with the sweet and fragrant honey sauce. Enjoy this delicious and healthy treat.

Ingredients:

• 300g potatoes
• 50g potato starch
• 50g crispy frying flour
• A bit of peanut butter
• 1/2 teaspoon salt
• A bit of white sesame seeds

Instructions:

Mash the potatoes:

• Wash and steam the potatoes until soft.
• Then peel and mash the potatoes using a spoon.

Prepare the batter:

• In a bowl, combine the mashed potatoes with 1/2 teaspoon of salt, 50g crispy frying flour, and 50g potato starch.
• Knead the dough until it forms a smooth and cohesive block, then let it rest for 15 minutes.

Shape the fritters:

• Divide the dough into 8 equal portions and shape them into rounds.
• Then, flatten each dough ball, add a bit of peanut butter in the center, gather the edges, and shape it into a round ball.
• Finally, flatten the fritter slightly, coat it evenly with a layer of white sesame seeds, and it's ready.

Fry the fritters:

• Heat oil in a pan until hot. When the oil is ready, carefully place the fritters in and fry until golden brown.
• Note: Do not overheat the oil to prevent burning the fritters and causing sesame seeds to fall off.

Finished product:

• The potato fritters have a crispy outer layer, a soft and chewy interior, and a delightful sweet aroma from the peanut butter filling.

Ingredients:

• All-purpose flour 250g (flour type 11)
• Frying flour 100g
• Potatoes 500g
• Fresh unsweetened milk 120ml
• Condensed milk 20ml
• 2 eggs
• Sugar 30g
• 1/4 teaspoon salt

Instructions:

Steam the potatoes:

• First, wash the potatoes to remove external dirt. Then peel and cut them into thin slices, about 1 finger thick.
• Boil a pot of water, place a steamer on top, and steam the potatoes until soft, about 20 - 25 minutes.

Mash and mix the dough:

• Mash the steamed potatoes in a bowl while they are still hot.
• Tip: It's easier to mash the potatoes when they are hot, resulting in a smoother texture.
• Next, add egg yolk, 1/4 teaspoon salt, 30g sugar, 20ml condensed milk, and 20ml unsweetened fresh milk to the bowl. Mix until the mixture is well combined.
• Then add 150g all-purpose flour, 1 tablespoon of cooking oil. Knead the dough until it forms a smooth and elastic block.
• Finally, let the dough rest for 30 minutes before shaping the fritters.

Shape the fritters:

• First, prepare a new bowl with 100g all-purpose flour, 1 egg, and 100ml unsweetened fresh milk. Stir until the mixture is smooth.
• Next, divide the mashed potato mixture into equal portions and shape them into rounds.
• Then, coat each potato ball with a layer of wet flour and a layer of frying flour. Repeat until all the potato mixture is used.

Fry the fritters:

• Heat a pot of oil. When the oil is hot, carefully place the fritters and fry over medium heat until the outer layer is golden and crispy.
• Note: Do not overheat the oil to prevent burning the fritters.

Finished product:

• The crispy mashed potato and milk fried fritters have a crunchy outer layer, a soft and chewy interior, and a subtle aroma of milk. You can enjoy them with chili sauce, ketchup, and mayonnaise to enhance the flavor!