Cheese Potato Cakes (Print Version)

# Ingredients:

01 - 1 pound of whole potatoes, skin on

02 - 1 tablespoon of condensed milk, optional

03 - Half a cup of cornstarch

04 - 2 tablespoons regular granulated sugar

05 - Half a teaspoon of table salt

06 - 8 mozzarella balls (ciliegine size or shredded)

07 - 2 tablespoons of dark brown sugar

08 - Oil for frying in a skillet

09 - Optional: sesame seeds to sprinkle on top

10 - Serve with ketchup or melted butter

01 - In a pot with a lid, boil the potatoes whole until tender enough to pierce with a fork. This should take about 25 minutes.

02 - Once cooled, remove the skins and mash the potatoes. Stir in milk (if using), sugar, and salt.

03 - Slowly add cornstarch to the mashed potato mixture, kneading until it feels soft and pliable.

04 - Take the dough and split it into 8 little pieces. Place a sugar-dusted mozzarella ball in each, wrap completely, and pat into discs.

05 - Place in a heated pan with oil and fry each side until they're crispy and golden, about 4 minutes per side.

06 - Lay the pancakes on paper towels to soak up extra oil. Sprinkle sesame seeds on, if you'd like, and enjoy warm.

01 - Swap the condensed milk for a mix of cream and sugar if needed.

02 - Cornstarch can be replaced with potato starch.

03 - If the potatoes are watery, you might need a little more cornstarch.

04 - These are tastiest when served hot but not scalding.