Chewy and Delicious Potato Cake Recipe
Chewy and Delicious Homemade Potato Cakes (Filled with Mozzarella Cheese)
It’s the peak season for delicious potatoes! While boiling, stir-frying, and deep-frying are all great ways to enjoy them, today we’re making something a little special: chewy potato cakes that require a bit more effort but are incredibly satisfying. The delightful chewy texture that sticks perfectly in your mouth is truly addictive. They’re fantastic as a snack or as a perfect accompaniment to a cold beer! Make a generous batch, store them in the refrigerator, and even a quick reheat in the microwave yields a wonderful treat. Potatoes often sprout quickly after purchase, leading to waste. Instead of the same old potato side dishes or uninspired potato pancakes, why not try these potato cakes for a unique and delicious way to enjoy potatoes? We’ll guide you through making these wonderfully chewy potato cakes, with a slightly crisp exterior and a soft, chewy interior!
Potato Cake Ingredients- 4 medium potatoes
- 140g mozzarella cheese
- 50ml milk
- 1 cup potato starch
- 1 pinch salt
Sweet and Savory Soy Sauce Glaze- 2 Tbsp soy sauce
- 2 Tbsp oligodang (corn syrup)
- 2 Tbsp water
- 2 Tbsp soy sauce
- 2 Tbsp oligodang (corn syrup)
- 2 Tbsp water
Cooking Instructions
Step 1
Peel the thoroughly washed potatoes. Place them in a pot, add enough water to cover them completely, and boil for at least 15 minutes until they are very soft. It’s crucial to boil them until they are tender.
Step 2
You’ll know they are cooked when a chopstick easily pierces through the potato. Carefully drain them in a colander and let them cool slightly. Be cautious, as they will be hot.
Step 3
While the potatoes are still warm, use a fork or a potato masher to mash them thoroughly until there are no lumps, creating a smooth potato puree.
Step 4
Add a pinch of salt to the mashed potatoes. First, add 2/3 cup of the potato starch. You’ll add the remaining 1/3 cup later, depending on the dough’s consistency.
Step 5
Pour in 50ml of milk and mix everything evenly with a spatula or your hands until well combined and no lumps remain.
Step 6
Check the dough consistency. If it feels too wet, gradually add the remaining 1/3 cup of potato starch, a little at a time, until the desired consistency is reached. If the dough is too stiff, add a tiny bit more milk. The final dough should be slightly softer than a Korean sujebi (hand-pulled dough) dough.
Step 7
Knead the dough with your hands until it becomes smooth and elastic, similar to making sujebi dough. This kneading process is key to achieving the chewy texture of the potato cakes.
Step 8
Take a small portion of the dough and roll it into a ball. Then, flatten the ball in your palm to create a round disc. Place a generous amount of mozzarella cheese in the center and carefully seal the dough around the cheese, ensuring it doesn’t leak out.
Step 9
Gently press the filled dough balls to form flattened, round shapes. Be careful not to press too hard, or the cheese might escape.
Step 10
In a small bowl, combine 2 Tbsp soy sauce, 2 Tbsp oligodang, and 2 Tbsp water. Mix well to create a delicious soy sauce glaze. This glaze is made with a 1:1:1 ratio, but feel free to adjust the quantities to your preference and make more if needed.
Step 11
Heat a lightly oiled pan over medium-low heat. Place the prepared potato cakes in the pan and cook them gently, pressing down slightly, until golden brown on both sides. Be mindful of the heat to prevent burning.
Step 12
Once the bottom of the potato cakes is nicely golden brown, carefully flip them over and cook the other side until equally golden. Ensure they are cooked evenly on both sides.
Step 13
When both sides of the potato cakes are golden and slightly crisp, pour the prepared soy sauce glaze evenly over the pan. Crucially, turn the heat to low to prevent the glaze from burning as it thickens. Once the glaze has reduced by about half, flip the potato cakes and continue to cook over very low heat until the glaze is fully absorbed and the cakes have a glossy finish.
Step 14
When the soy sauce glaze is almost completely absorbed and the outside of the potato cakes looks shiny and glossy, your delicious, chewy potato cakes are ready! They are best enjoyed warm.
