Potatoes can become more than just mashed potatoes or french fries! These potato cakes are really good with hot salsa (recipe available here on my site too!). They’re best eaten while they’re hot!
Ingredients:
- 2 lbs russet potatoes, sliced thinly
- 1 cup rice flour
- 3 tbsp ranch powder (optional)
- 1 tsp salt
- 1/4 tsp ground black pepper
- 2 cups grated mozzarella
Directions:
- Place the chopped potato in a steamer.
- Cover with lid and steam until the potato is tender.
- Transfer the cooked potato in a bowl and mash the potato using a wooden rolling pin (i use my big mortar and pestle for this).
- Add the rice flour, ranch powder, and salt. Mix well to combine.
- Make a patty the size of your palm and place about two tablespoon cheese (refer to my pictures below) in the middle and close it up.
- Heat the pan and add about 3 tablespoon vegetable oil.
- Fry the potato cake until golden brown on each side.
- Transfer to a plate and serve while warm with red salsa.
- Enjoy!
Note:
This potato cake is best eaten warm. Place any leftovers in a container and reheat it the next day in a microwave for 30 seconds. And you can use any kind of cheese you want, cheddar cheese or fresh mozzarella!
