Vietnamese Potato Patties (Cha Khoai Tay)
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| INGREDIENTS: | ||
| Nuoc Cham | 2 Idaho potatoes | 1 teaspoon salt |
| 1/4 cup cornstarch | 1 large egg, lightly beaten | 2 scallions, minced |
| 1/2 medium onion, minced | 3 garlic cloves, minced | 1 teaspoon nuoc mam (Vietnamese fish sauce) |
| 2 teaspoons curry powder | freshly ground black pepper | 2/3 cup vegetable oil, for frying |
| 1 | Prepare the Nuoc Cham. Set aside. |
| 2 | Shred the potatoes in a food processor and place in a colander. Sprinkle with the salt and mix well. Let stand in the sink for 15 minutes. Squeeze the potatoes dry and place in a mixing bowl. Add the cornstarch and mix thoroughly. Add all the remaining ingredients except the oil and mix well. |
| 3 | Divide the oil between two 9-inch skillets over moderately high heat. Drop the potato mixture by tablespoonfuls into the hot oil, forming individual patties about 2-1/2 inches in diameter. The patties should not be too thick. Fry until golden brown on the bottom, about 5 minutes. Turn and cook the other side until brown and crispy. Drain on paper towels, then transfer to a serving platter. |
| 4 | Serve immediately with Nuoc Cham. |
| 5 | NOTE: You can substitute sweet potatoes or taro root for Idahopotatoes
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