side dish
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.