Tiffany's Experimental Kitchen: Pan fried Potato cake.

One lazy afternoon as I was reading through some books I came across this recipe.

Pan fried Potato and pumpkin cake. It is actually not the traditional cake, cake but more like some snacks. Wish we can all mix all the languages up as different language describe its own culture and background the best. I am not sure what culture this dish come from but I got it from Japanese recipe book.

Ingredients: potato, pumpkin, soy sauce, oil, corn starch. That's all. ^^~

First, chop the potato and pumpkin into cubes of around 4 cm thick.
Potato cook in a pot with water. Pumpkin use steam. When a chop stick can go through means done.

When potato is done pour out the water and just hold the pot by its 2 ears and heat it over the stove. While doing so shake the pot and let the potatoes roll around a bit to evaporate off some of the moist.

Now mash up the potato and pumpkins. As i do not have the proper tools I just use my wooden spoon to mash it in the pot.

Add around 1: 4 ,corn starch : potato or pumpkin. ( if got pumpkin it will be sweeter but as my fridge only got potato I use it only.)

Stir stir mix mix
Now wash your hand , dry it and get ready to roll and mold. ^^~ it is fun and I made some cute shapes too. I think round round is still the cutest.

Put a bit more oil to pan fried them.

I love the ring shape most. Look like mini doughnuts. And it is very easy to use chopstick to pick it up and turn around. When the sides are a bit more transparent and swell up means it is almost done.
See there are bigger now right?

Put them on paper to get rib of excess oil.

According to recipe you can dip you cake inside vinegar soy sauce Or...

You can pour the vinegar soy sauce on top. But after tasting I think best pour soy sauce inside the pot while frying.
Haha
smells good, it is chewy when you bite into it. Quite nice too. I am not sure everyone likes this type of stuff or not. But I am the type of person who like pure plain fresh stuff.