I grew up eating this potato cake. My mom always made this, and I often sneaked to the dining table just to grabbed one or two of this potato cake before dinner time.
Now I live in a different country with my little family, I saw variety of potato cakes here, and all taste good. With this recipe I share here, I use the yellow potato. I fried the potato first before mashed it, to reduce the water content. If you use boiled mashed potato, please let it cool down first uncovered before mix it with other ingredients.
The whisked egg white is for coating the potato cake before fry it as it will make the potato cake crispy on the outside.
- 3 medium-sized potatoes
- 1 whole egg
- 1 egg yolk
- 2 tbsp chopped parsley
- 1 shallot, minced
- 2 tbsp chopped green onion
- 1 tsp white pepper powder
- half tsp nutmeg powder
- 1 and a half tsp salt
- 3 egg white
- oil for frying
- Peel the potatoes cut into one-inch cube.
- In a medium sized wok or frying pan, put enough oil to fry the potatoes over medium heat.
- Add the potatoes, fry it until soft, turn the heat off, mashed the potato and set aside, let it cool down.
- In a mixing bowl, put the mashed potato, add minced shallot, parsley, green onion, nutmeg, salt, white pepper, whole egg and egg yolk. Mix it until well blended.
- In a bowl whisk the egg white until foamy.
- Shape the potato cake into round shape. set aside.
- You can use the same frying pan with the same oil, add more oil if needed to fry the potato cake, I did shallow fry for this, not a deep fry, turn the stove into medium heat.
- When the oil is hot enough, dip the potato cake into whisked egg white, fry it for 2 minutes flip it then fry it again for another 2 minutes until golden brown on both sides.
- Put the cooked potato cake on the paper towel to drain the excess oil, turn the heat off.
You can serve this potato cake on its own for quick breakfast using leftover mashed potato from the day before, for lunch box prep, or for dinner served with beef stew.