Jagaimo Mochi (Chewy Potato Cakes)
じゃがいももち · Jagaimo Mochi
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Jagaimo mochi are little pan-fried cakes made from mashed potato mixed with potato starch, which gives them a soft, chewy bite like mochi even though there is no rice in them. A spoonful of grated Parmesan and egg-free mayonnaise adds gentle richness, so they taste savory without much salt. Shaped into small ovals and browned on both sides, they are easy for small hands to hold, which is why they work so well as a preschool snack.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 97.5 gpotato
- 1.8 ggrated Parmesan cheese
- 6 gpotato starch (katakuriko)Japanese potato starch used for thickening sauces and coating fried foods. Substitute: Cornstarch: start with the same amount and add a little more if it is still thin. It thickens a little less than potato starch and needs a couple of minutes at a gentle bubble to reach full thickness.
Seasonings
- 4.2 gegg-free mayonnaise (Mayodore)A Japanese egg-free mayonnaise-style dressing. Substitute: Any egg-free or vegan mayonnaise.
- 0.3 gsalt
- 1.5 gvegetable oil
About the Japanese ingredients in this recipe
- egg-free mayonnaise (Mayodore) (マヨドレ)
- A Japanese egg-free mayonnaise-style dressing. Substitute: Any egg-free or vegan mayonnaise.
- potato starch (katakuriko) (かたくり粉)
- Japanese potato starch used for thickening sauces and coating fried foods. Substitute: Cornstarch: start with the same amount and add a little more if it is still thin. It thickens a little less than potato starch and needs a couple of minutes at a gentle bubble to reach full thickness. Read the guide: Katakuriko (Japanese Potato Starch) and What to Use Instead → Guide: japanese-school-lunch.com/articles/katakuriko-potato-starch/
Directions
- 1
Cut the potatoes into thin rounds or half-moons and boil until tender.
- 2
Mash the potatoes while still hot, then add the grated Parmesan, egg-free mayonnaise (Mayodore), salt, and potato starch and mix well.
- 3
Shape the mixture into small oval patties. Heat the oil in a frying pan and cook the patties on both sides until browned.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 121.5 kcal | 243 kcal | 121.5 kcal |
| Protein | 2.6 g | 5.1 g | 2.6 g |
| Fat | 4.7 g | 9.3 g | 4.7 g |
| Carbohydrates | 22 g | 44.1 g | 22 g |
| Fiber | 8.7 g | 17.4 g | 8.7 g |
| Salt equivalent | 0.5 g | 0.9 g | 0.5 g |
| Calcium | 28.5 mg | 57 mg | 28.5 mg |
| Iron | 0.5 mg | 0.9 mg | 0.5 mg |
| Potassium | 403.5 mg | 807 mg | 403.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 121.5 kcal | 2.6 g | 4.7 g | 22 g | 8.7 g | 0.5 g | 28.5 mg | 0.5 mg | 403.5 mg |
| 1 adult serving | 243 kcal | 5.1 g | 9.3 g | 44.1 g | 17.4 g | 0.9 g | 57 mg | 0.9 mg | 807 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
