Remember the wasabi in potatoes? This time round, I followed the originating post of making wasabi mashed potatoes. Then I used the leftover wasabi mashed to make today’s spinach & mozzarella stuffed potato cakes.
Initially, I wanted to make fish cakes using smoked salmon, but bebe refused to let go of it for his sandwiches. After seeking high and low through the whole fridge & freezer, I concluded on the ingredients seen in the title today which are mellow enough not to overpower the wasabi flavour.
- 2 small blocks of frozen spinach (no idea of the measurement, just follow your gut feeling)
- 1/2 fresh mozzarella (35g), chopped into small cubes
- about 1 cup of flour (seasoned with paprika, salt and black pepper)
- olive oil
- seasoned mashed potatoes (leftover is recommended)
- 1 egg yolk (to mix into the mashed)
- After thawing the spinach, saute them with salt & pepper, 1/2 tsp of garlic powder and olive oil. Let it cool.
- Cut up the mozzarella into small cubes, set aside.
- Clean your hands and pat dry, oil your hand with olive oil all the time while moulding potato cake.
- Scoop up half a handful of mashed with oiled palms, roll it into a ball. Poke a hole in the middle and widen the hole like a well until the rims are about 1cm.
- Stuff a bit of spinach in first then mozzarella and then spinach again then mozarella.
- Close in the top with some more mashed. Try to shape the stuffed mashed into a flatter round cake gently.
- Flour the cake evenly and shape again then set aside.
- Heat up a deep pan with olive oil inside until hot, pan fry both sides of the cake for about 2 1/2 minutes each until the sides are brown. Try not to flip the cakes too many times, one time should be enough.
- Rest it on a plate layered with kitchen towel. Enjoy while it is warm.
Fresh from the frying pan …