Crispy Potato Mochi

Directions

1. 1

   Add the whole potatoes and enough water to cover them in a saucepan. Bring to a rapid simmer and cook the potatoes for about 15 minutes or until a fork inserts into the centre easily. Drain and cool slightly, then peel them.

2. 2

   Add the warm peeled potatoes to a mixing bowl, mash them with a fork then add the salt and glutinous rice flour and stir until a shaggy dough form.

3. 3

   Knead together with your hands until a smooth ball forms.

4. 4

   Divide dough into 6 balls and flatten each ball to make a little patty.

5. 5

   Heat up a non-stick/cast iron pan with a good glug of oil and fry on either side for 3 minutes or until golden brown and crispy.

6. 6

   Sprinkle with more salt and SHNACK AWAY.