Potato & Cheese Mochi

Name: Potato & Cheese Mochi
Cuisine: British
Ingredients: 1 cup Mashed Potato; Milk to loosen *optional; 1-2 tablespoons grated Parmesan Cheese OR other Cheese of your choice; 1 tablespoon chopped Parsley OR Herbs of your choice; 1/4 cup Glutinous Rice Flour; 1 tablespoon Oil for cooking *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

The leftover Mashed Potato doesn’t taste great next day. What do you use it for? Don’t throw it away. Why don’t you make it into soft rubbery Mochi? Just like my ‘Sweet Potato Mochi’, mix it with Glutinous Rice Flour and grated Cheese. It takes only a few minutes to make this yummy snack.

Hiroko Liston @hirokoliston

Saved

Ingredients

1 cupMashed Potato
Milk to loosen *optional
1-2 tablespoonsgrated Parmesan Cheese OR other Cheese of your choice
1 tablespoonchopped Parsley OR Herbs of your choice
1/4 cupGlutinous Rice Flour
1 tablespoonOil for cooking *optional

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Steps

1

If the leftover Mashed Potato is hard and dry, heat it a little bit OR add a small amount of Milk to loosen it.
2

Add grated Cheese, finely chopped Herbs and Glutinous Rice Flour, mix and knead to form firm dough. You might need extra Flour. Make small balls or round cakes.
3

Heat Oil (*optional) in a frying pan, non-stick pan preferred, over medium low heat, and cook the balls or round cakes until golden and cooked though.