Deep Fried Potato Patties

Putonghua : za su bing

Ingredients
Potato  250 g               Mashed Carrot  2 tbsp               Dry Black Mushroom 4 pcs
Mashed Water Chestnut  4 pcs             Egg White  2 pc

Seasoning
Sugar  1/3 tbsp           Salt  1 tbsp               Mash Ginger  1 tbsp             Plain Flour  1 tbsp
Cornflour  2 tbsp             Oil  1/2 tbsp             Sesame Oil  some             Pepper Powder  some

Steps
1) Peel off potato, make thin slice then steam for 20 minutes until fully cooked
2) Soak dry black mushroom, steam for 10 minutes until soft, mince it
3) Place steamed hot potato into a large container, press and make paste
4) Add in mashed carrot, water chestnuts and mushroom, stir and mix well
5) Add in seasoning and egg white, then stir and mix well, make round patties
6) Heat wok with plenty of oil, deep fry potato patties in low heat until golden, dish up
7) Keep oil in high heat, deep fry patties again for 30 seconds, patties become crispy
7) Dish up when potato patties turn deep golden, serve with ketchup or salad sauce

Remark
tbsp – table spoon
For non-vegetarian, adding in some minced bacon and ham, more nice taste.