Cheese-Filled Potato Cakes (Print Version)

# Ingredients:

→ Base with Potatoes

01 - 1 pound of potatoes, skins on
02 - 1/2 cup of cornstarch
03 - 2 tablespoons white sugar
04 - 1/2 teaspoon salt
05 - 1 tablespoon sweetened condensed milk (optional)

→ Cheese Center

06 - 8 small mozzarella balls (or shredded cheese)
07 - 2 tablespoons dark brown sugar

→ Cooking & Toppings

08 - Oil for frying
09 - Butter or ketchup for dipping
10 - Toasted sesame seeds for sprinkling (optional)

# Instructions:

01 - Put the potatoes in a pot with a lid and boil for about 25 minutes until soft when poked with a fork.
02 - Let them cool, then peel and mash. Stir in sugar, salt, and condensed milk too.
03 - Add cornstarch bit by bit while mixing, until the dough becomes smooth and easy to work with.
04 - Split the dough into 8. Press a mozzarella ball covered in sugar into each piece, then close and flatten into patties.
05 - Heat oil in a pan. Fry the patties on a medium flame, 4 minutes per side, until they’re crisp and golden brown.
06 - Place on paper towels to soak up extra oil. Add sesame seeds if you like, and serve them warm.

# Notes:

01 - You can mix cream and sugar instead of condensed milk.
02 - Potato starch can do the same job as cornstarch.
03 - Use more (or less) cornstarch depending on the moisture in your potatoes.
04 - Enjoy right away, but don’t burn your mouth!

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