RSS

Search results for ‘potato pancake’

紫衣薯餅 Seaweed Potato Pancake

This is a recipe from a vegetarian cookbook. Ingredients are simple but it’s healthy, delicious and easy to prepare!

Ingredients: (makes 2 rolls of 10 pieces)

2 pieces of Nori Seaweeds, cut in half
1.5 potatoes
1 tablespoon of corn
1 tablespoon of carrot, diced
1/2 red onion, diced
1 tablespoon of corn starch
1 tablespoon of finely chopped fresh cilantro
pinch of salt

Directions:

Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20 to 25 minute or until very tender.
Mash the potatoes and mix with corn, carrot, onion, scallion, corn starch and salt.
Spread a thin layer of mashed potatoes over the seaweed and cover it with another sheet of seaweed. Cut it into 4-5 strips.
In a saucepan, add oil, pan fry seaweed potato pancakes for 2 min on each of the 4 sides, or until cook through. Remove from pan.
Mix 1 tablespoon of vegetarian oyster sauce or regular oyster sauce with 1/2 tablespoon of corn starch in a bowl. Cook the mixture in pan for 1-2 min. Apply sauce on potato pancakes.

While I was thinking of a way to use a leftover potato I have in the fridge, I came up with this idea to make them into crispy, bite-sized balls. The idea originates from from some of the other potatoes dishes that I’ve made in the past, like seaweed potato pancakes. This is probably a good way to use leftover mashed potato as well. I love how they are crispy without frying, and how they look cute like roasted marshmallows.

In this recipe, I used corn and cilantro as the filling, but you can easily use any number of ingredients. I am certain that things like cheese, onions, ham, bacon bits would go great with this and I will for sure try them out when I make these next time!

Ingredients:

1 potato
3 tablespoons cilantro, finely chopped
3 tablespoons corn
2 tablespoons corn starch
Dash of salt
3 tablespoons panko bread crumbs

Directions: (makes 24 potato bites)

Preheat the oven to 475 degrees.
Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20 to 25 minute or until very tender.
Mash the potatoes and mix with corn, cilantro, corn starch and salt.
Shape mixture into balls. Dip each one in bread crumbs then transfer to a lightly greased baking pan or cooking sheet and bake until golden brown. (about 15 minutes). If they don’t turn brown after 15 minutes. Broil for 1-2 minutes.