Photograph of the finished Crumbed Potato Cakes

Vietnam · Bánh khoai tây chiên xù

Crumbed Potato Cakes

45 min Hands-on time + 30 min waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Potato Potato 2.6 lb
  • Photograph of Panko breadcrumbs Panko breadcrumbs 8.5 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Flour Flour 3.5 oz
  • Photograph of Mozzarella Mozzarella 7.1 oz
  • Photograph of Oil Oil 1 ⅔ cups
  • Photograph of Black pepper Black pepper 0.3 oz
  • Photograph of Mayonnaise Mayonnaise 4.2 oz
  • Photograph of Spring onion Spring onion 2.8 oz

Method

  1. 1 Boil potatoes with their skins on for 25 minutes, then peel and mash them while still hot.
  2. 2 Let the potatoes cool completely for 30 minutes, then mix in the pepper and green onions. The potatoes will be hot and runny when rolled in flour.
  3. 3 Roll the mixture into balls, then press a piece of mozzarella into the center and wrap it tightly.
  4. 4 Roll the dough in flour, then egg, and finally breadcrumbs, pressing firmly to coat it completely.
  5. 5 Deep-fry at 175 degrees for 4 minutes until golden brown, then dip in mayonnaise; the cheese inside should stretch when sliced.

With an appliance

  • Air fryer 43 min

    For step 5: spray the breadcrumb coating evenly with oil, then air fry at 190 degrees for 10 minutes, flipping at the 6th minute to ensure the potato balls are evenly golden brown and the mozzarella melts without leaking out.

Start cooking