Best Ever Potato Cakes

Cook Time 1 hour

Makes approximately 6–8 potato cakes

Ingredients

1 large starchy potato

90g wheat starch

7g sugar

4g salt

50ml boiling water

60g butter

3g baking powder

190g taro flesh (peel skin and hard exterior of taro)

Method

Combine wheat starch, sugar and salt. Hydrate the mixture by stirring in the boiling water until a smooth, slightly translucent dough forms. Mix vigorously with a whisk. Once cool to the touch, add butter and baking powder. Knead to combine.

Dice taro into 1cm cubes. Steam covered for 20 minutes until very tender. Mash as finely as possible before combining with wheat starch dough. Knead until smooth and well combined. Cover and set aside.

Take your potatoes and cut them into 10mm thick slices. 

Take your mixture and roll it out to a thickness of 5mm, or to half the thickness of your potato slices. 

Place the potato slice onto the mixture and wrap it, making sure it’s sealed. Do this to all your potato slices. 

Fry at 160-170° till golden brown on both sides, approximately 3–4 minutes per side.