Potato cakes

- heat wok or frying pan, then add about 3-5mm deep of oil, and wait to be very hot (just before “smoking”)

- fry medium size (half of open hand), 5-10 mm thick cakes, on medium up to big heat, until golden (delicate) or little brown (more crispy)

When You do this first time – it is good idea to check first cake if it is properlyfried (no raw dough inside - it will be soft but could not taste of raw potatoes), if cake is brownish, but still raw inside – set lower heat and fry a little longer.

If cakes are “browning” to early – add a little oil to the dough, and mix well.