Button Potato Cakes

Name: Button Potato Cakes
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Mashed potatoes; 150g Corn flour; 20g butter; 2.5g salt; 4g Sugar

by Sago Fiona

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Children always like to receive gifts and all kinds of fun and delicious things. Before going to kindergarten every day, my son will ask me, mother, will there be surprises when I come back from kindergarten? He especially likes every new thing I bring to him. Eating, playing, even adding a gadget to the room, can make him applaud. He always said that this was a surprise to him.
Every day I have to turn my mind, thinking about what surprises I should give him today. If I want to come, I still think that making some snacks is the most important thing to satisfy a small appetite. Children like to eat French fries, potato grids, potato cakes. Like me, I'm a potato controller. I often cook some French fries and freeze them in the refrigerator in case I need them. But this time, thinking about changing the way of eating. A little creativity may be a little surprise.
Roll the steamed potatoes into a puree and stir in the cornstarch. Adjust some sugar and salt. With the help of a mold, a button-shaped potato pancake is made. The addition of butter makes the whole potato cake full of milk flavor. I have to say that butter goes well with potatoes.
The children returning from kindergarten were happy to see the button potato cakes on the table. Eat and play. Take the cotton thread through the hole in the cake. It's so fun, he said.

Ingredients

400g Mashed Potatoes
150g Corn Flour
20g Butter
2.5g Salt
4g Sugar

Button Potato Cakes

1. The potatoes are cut into pieces and steamed in a pot. It's best to steam it with the skin, so that it won't be watery.

2. Peel the steamed potatoes and mash them into puree (you can put them in a fresh-keeping bag and press them into puree with a rolling pin or wine bottle). Pour the melted butter. Add salt and sugar. Mix well.

3. Add cornstarch in portions. (The amount of cornstarch depends on the moistness of the mashed potatoes. Don't add too much too hard. It tastes bad when fried. It is not fluffy. I added about 150g cornstarch to 400g of mashed potatoes)

4. Those who like black pepper can grind some in. Knead it into a ball.

5. Take a potato ball and use a rolling pin to press it into slices. No need to be too thin. The thickness of about 0.3 or 0.4 cm is just right. Use a round mold to press out the cake embryos one by one

6. Use the small end of the chopsticks to pierce two holes like buttons in the middle of each dough. Make a slightly larger hole. Otherwise, it will shrink back when it explodes for a while. Use a small milk pot and pour half a pot of oil. When it's hot, fry the potato pancakes until golden and remove them.