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Ingredientes
- Â Â Chinese parsley (cilentro)
- 2 c. Potatoes, cooked & mashed (about 1-1 1/4 lb)
- 1 tsp Salt
- 1/2 tsp Sugar
- 1/8 tsp White pepper
- 1/4 tsp 5-spice pwdr
- 1/2 c. Barbecued pork/ham, chopped
- 1/3 c. Water chestnuts, chopped
- 3 Tbsp. Green onions, chopped
- 2 tsp Oil
- 1/4 tsp Salt
- 1 tsp Sugar
- 1/8 tsp White pepper
- 1/4 tsp Five spice pwdr
- 1/2 tsp Sherry
- 1/2 tsp Light soy sauce
Direcciones
- TO MAKE PASTRY: Steam sliced potatoes for 1/2 hour or possibly till soft.
- Transfer to mixing bowl, mash and mix with rest of the seasonings. TO MAKE
- FILLING: Heat 2 teaspoon oil in wok or possibly skillet, stir fry pork, water chestnuts and green onions for 1 minute and add in rest of ingredients. Mix well and cold for at least 2 hrs in the refrigerator. WRAPPING: Scoop about 1 tbsp. potato pastry, roll into a ball and flatten in your palms to a 2 inch round. Put a teaspoon of filling in the middle, bring opposite sides together, healthy pinch to seal and lightly flatten to size of a half dollar. Press a Chinese parsley leaf on both sides for decoration. Repeat procedure for rest of filling. COOKING: Over m edium high heat, brown Mini Potato Cakes on each side with a little oil. Serve with a mix of light soy sauce, sesame oil and vinegar, or possibly Chinese mustard dip. DO-AHEAD NOTES: Cook ahead and reheat in skillet with a little oil. Brown o n both sides.
- COMMENTS: This is anoffspring of the Crispy Taro Turnovers.
- Yee.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 457g | |
| Calories 643 | |
| Calories from Fat 183 | 28% |
| Total Fat 20.53g | 26% |
| Saturated Fat 4.6g | 18% |
| Trans Fat 0.23g | |
| Cholesterol 44mg | 15% |
| Sodium 4654mg | 194% |
| Potassium 1705mg | 49% |
| Total Carbs 87.9g | 23% |
| Dietary Fiber 5.6g | 19% |
| Sugars 8.71g | 6% |
| Protein 26.65g | 43% |
