Potato Honey Cake (Soft, Sweet & Pan-Fried Snack)
Soft on the inside and golden on the outside, these potato honey cakes are a delightful snack for both kids and adults. Made with simple ingredients and no baking, they're sweet, slightly salty, and finished with a glossy honey glaze.
Equipment
- Saucepan (to boil potatoes)
- Non-stick frying pan
- Mixing bowl
- Potato masher or fork
- Spoon for shaping
Ingredients
Main:
- 3 medium potatoes, peeled and boiled
- 6 tbsp potato starch
- Cooking oil (for shaping and pan-frying)
Seasoning:
- ¼ tsp salt
- 2 tbsp sugar
For Coating:
- 5 tbsp honey
- Sliced almonds (optional, for garnish)
Instructions
- Boil & Mash Potatoes:Boil the potatoes until tender. While still warm, mash thoroughly until smooth.
- Season & Mix:Add salt and sugar to the mashed potatoes. Mix well to incorporate.
- Form the Dough:Add potato starch and mix until fully blended and no powder remains. The dough should resemble soft chestnut paste.
- Shape Cakes:Lightly oil your hands. Scoop about 1 spoonful of dough and shape into small round patties. Flatten gently.
- Pan-Fry:Heat a non-stick pan over low heat and coat lightly with oil. Place the patties in the pan and cook slowly on both sides until golden brown and crisp.
- Glaze with Honey:Turn off the heat. While the cakes are still hot in the pan, drizzle honey over them and top with sliced almonds if using. Let the honey warm for about 15 seconds, then remove from the pan.
- Serve Warm:Enjoy the cakes immediately for the best texture—crispy edges with a soft, chewy center.
Notes
Pro Tips & Variations:
- Use cooking oil for easy shaping – lightly greased hands prevent dough from sticking.
- Keep the heat low when frying to avoid burning and to cook evenly.
- Don't overcook – the cakes should be firm but soft inside.
- Customize the topping – try sesame seeds or chopped nuts instead of almonds.
- For less sweetness, use less honey or drizzle after serving instead of glazing in the pan.