Western-style Potato Cakes

Name: Western-style Potato Cakes
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: Chinese
Ingredients: 500 g potatoes (boiled in water, peeled, and mashed into potato puree); 150 g ham (cut into mung bean-sized dices); 100 g shrimp (cut into mung bean-sized dices); 100 g bamboo shoots (cut into mung bean-sized dices); 2 eggs (beaten, for coating the cakes); 100 g peanut oil (for frying); 50 g starch (for coating); 50 g breadcrumbs (for coating); MSG, a pinch; minced scallion and ginger, a pinch; salt, a pinch

Western-style patties made by wrapping a filling in mashed potatoes, coating in starch, egg, and breadcrumbs, then pan-frying until golden.

55 min

Easy

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Ingredients

potatoes (boiled in water, peeled, and mashed into potato puree) 500 g

ham (cut into mung bean-sized dices) 150 g

shrimp (cut into mung bean-sized dices) 100 g

bamboo shoots (cut into mung bean-sized dices) 100 g

eggs (beaten, for coating the cakes) 2

peanut oil (for frying) 100 g

starch (for coating) 50 g

breadcrumbs (for coating) 50 g

MSG a pinch

minced scallion and ginger a pinch

salt a pinch

Instructions

Make the potato mash

Boil the potatoes in water until tender, peel them, and mash into a smooth potato puree.

Assemble the potato cakes

Cut the ham, shrimp, and bamboo shoots into mung bean-sized dices, then mix with the minced scallion and ginger. Wrap the mixture into flat round patties using the potato puree.

Coat and fry

First coat the outside of each patty with a layer of starch, then dip in the beaten egg, then coat evenly with breadcrumbs. Fry in hot oil until golden and cooked through.