Photo: David Holifield
Japanese Potato Cake
9 ingredients
Makes 15 cakes
openrecipes
Soft and sticky texture, one of my favourite snacks since I was a child.
Estimated Nutrition (whole recipe, rough)
409
Calories
8g
Protein
13g
Fat
70g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Cake | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 medium fluffy potatoes(about 650g), peel and diced into even-sized pieces
- 1/2 tsp salt (for boiling water)
- 10 tbsp corn or potato starch
- 20g butter for frying the cakes
- (For the sauce)
- 2 tbsp light soy sauce
- 2 tbsp brown sugar
- 1 small garlic clove, crushed
- 60ml water
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes