Instructions

• Peel the 3 large potatoes and cut them into even chunks. Place in a pot, cover with cold water, bring to a boil, then reduce heat and simmer until the potatoes are fork-tender (about 15–20 minutes). Drain well.
• Transfer the drained potatoes to a bowl and mash with a potato masher until mostly smooth. Stir in ¾ teaspoons salt and ½ teaspoon ground black pepper. Chill the mashed potatoes in the refrigerator until they are no longer warm.
• Once cooled, add 1 egg, ½ cup shredded cheddar cheese, 2 crushed garlic cloves, and 3 tablespoons chopped green onion to the mashed potatoes. Mix until evenly combined.
• Divide the mixture into portions of about 100 g each.
• Roll each portion into a ball, then flatten each ball into a cake about 1.5 inches thick.
• Place the 2 tablespoons cornstarch on a plate or shallow bowl and lightly dredge each cake, tapping off any excess.
• Heat a large nonstick skillet over medium heat. Cook the cakes in batches, about 3–5 minutes per side, flipping once, until golden brown and crispy on both sides.
• Transfer the cooked cakes to a towel-lined plate to drain briefly and serve hot.