VEGETABLES: Since potato cakecake is my favourite comfort food, this version of it is equally wonderful for me.

CHINESE STYLE POTATO PANCAKES薯仔餅:

 

 

 

1 lb. potatoes, peeled and grated                                 

1 tbsp. chopped green onion

¼ cup chopped Chinese sausage                                 

4 dried mushrooms, soaked                            

2 tbsp. dried shrimp, soaked and chopped                  

cooking oil

seasoning:       

    1 tsp. salt                                                    

    1 tbsp. tapioca starch

    dash of white pepper and sesame oil

 

 

 

Drain grated potatoes into a colander and let sit 10 minutes before transferring to a large bowl. Dice mushroom caps and add it, together with the other ingredients and seasoning, into the grated potatoes.  

 

In a heavy non-stick skillet, heat 1 tbsp. oil over high heat until very hot. Ladle potato mixture into hot oil, pressing it flat with a spatula to form a round patty.  Cook until browned on one side, flip over and cook the other side. Repeat with rest of potato mixture, adding more oil to pan as necessary.

 

Drain on paper towels before serving.