Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Ingredients
Binding Ingredients
For Frying
Method
Preparation
- 1
Cook the Sweet Potatoes
Peel and chop the Japanese sweet potatoes into small cubes. Place them in a pot, cover with water, and boil until tender, about 15-20 minutes. Drain and let cool.
- 2
Mash the Potatoes
Once cooled, mash the sweet potatoes in a mixing bowl until smooth. Make sure there are no lumps.
Mixing Ingredients
- 3
Combine Ingredients
Add the all-purpose flour, salt, and black pepper to the mashed sweet potatoes. Mix until well combined.
- 4
Add Binding Ingredients
Crack the egg into the mixture and stir until fully incorporated. The mixture should be sticky but hold together.
Forming and Coating
- 5
Shape the Patties
Divide the mixture into equal parts and shape them into flat patties, about 1 inch thick.
- 6
Coat with Breadcrumbs
Place the breadcrumbs in a shallow dish. Coat each patty evenly with breadcrumbs, pressing gently to adhere.
Frying
- 7
Heat the Oil
In a deep skillet or frying pan, heat the vegetable oil over medium heat until hot (around 350°F or 175°C).
- 8
Fry the Patties
Carefully add the patties to the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes on each side until golden brown and crispy.
- 9
Drain Excess Oil
Once fried, remove the patties and place them on a paper towel-lined plate to drain any excess oil.
