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Japanese Potato Cake
- 4 medium fluffy potatoes(about 650g), peel and diced into even-sized pieces
- 1/2 tsp salt (for boiling water)
- 10 tbsp corn or potato starch
- 20g butter for frying the cakes
- (For the sauce)
- 2 tbsp light soy sauce
- 2 tbsp brown sugar
- 1 small garlic clove, crushed
- 60ml water
Directions:View on BBC Good Food
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