Crispy Sesame Potato Medallions

Kneading rice flour into mashed potatoes while they are hot gives this medallions their soft texture. The dough can be made in advance into bite-size oval shapes and kept in the freezer.

Ingredients
For the mochi
1-2 (12oz/350g) | russet potatoes |
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¼ cup (40g) | rice flour |
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1½ tablespoons (20g) | butter |
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1 tablespoon (12g) | sugar |
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¼ cup (38g) | toasted sesame |
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Vegetable oil |
For the sauce
1 tablespoon (18ml) | soy sauce |
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2 teaspoons (9g) | sugar |
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1 teaspoon (5g) | butter |
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Green onions for garnish |
Directions
For the mochi
Boil the potatoes until soft. Mash them and add rice flour, butter, and sugar. Mix well with a wooden spatula.
Divide the dough into bite size pieces. Make each piece into a medallion shape. Coat with sesame on both sides. Heat the oil in a skillet and pan fry them until golden brown on both sides.
For the sauce
In a bowl, combine soy sauce, sugar, and butter. Heat in the microwave for 10 seconds.
Plate the medallions, sprinkle green onions, and serve with the sauce.
- This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
- The cooking time using microwave oven in this recipe is based on 1,000W in the US.
- The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
- All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.