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Fried Potato Takoyaki

Fried Potato Takoyaki

Elevate this traditional Japanese street food by wrapping it in cheesy potato goodness.

Ready in: 30 minutes

Serves: 6

Complexity: very-easy

kcal:

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Ingredients

400 g octopus or surimi
600 g potatoes
20 g potato starch
1 tsp salt
100 g shredded cheese
300 g pancake mix
280 ml milk
2 tbsp SIDS RASPBERRY HONEY MAYO
rice bran oil for frying
Toppings:--
Takoyaki Sauce
1 tbsp SIDS RASPBERRY HONEY MAYO
Aonori (dried seaweed)
Bonito flakes

Directions

Microwave potatoes until soft. Cut octopus or surimi into bite-sized pieces.
Combine softened potatoes, potato starch and salt and mash until smooth.
In a separate bowl, combine pancake mix, milk and SIDS RASPBERRY HONEY MAYO.
Take a spoonful of the mashed potato mixture into your hands and flatten into a circle. Place shredded cheese and octopus in the center and roll into a ball, making sure the filling is fully enclosed. Pierce a toothpick through the center of the ball and dip into the pancake batter mixture.
Deep-fry in hot oil until golden brown.
Top with takoyaki sauce, SIDS RASPBERRY HONEY MAYO, aonori and bonito flakes.