Try this Mini Stuffed Potato Cakes (See Jai Bang) recipe, or contribute your own.
Suggest a better descriptionTO MAKE PASTRY: Steam sliced potatoes for 1/2 hour or until soft. Transfer to mixing bowl, mash and mix with rest of the seasonings. TO MAKE FILLING: Heat 2 tsp. oil in wok or skillet, stir fry pork, water chestnuts and green onions for 1 minute and add rest of ingredients. Mix well and cool for at least 2 hours 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 tsp. of filling in the middle, bring opposite sides together, 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 mixture of light soy sauce, sesame oil and vinegar, or Chinese mustard dip. DO-AHEAD NOTES: Cook ahead and reheat in skillet with a little oil. Brown o n both sides. COMMENTS: This is an offspring of the Crispy Taro Turnovers. Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B. Posted to MC-Recipe Digest V1 #174 Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"
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Serving Size: 1 Serving (391g) | ||
Recipe Makes: 1 | ||
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Calories: 408 | ||
Calories from Fat: 60 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.6g | 9 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 203.7mg | 7 % | |
Potassium 1437.2mg | 38 % | |
Total Carbohydrate 82.8g | 24 % | |
Dietary Fiber 9.9g | 40 % | |
Sugars, other 72.9g | ||
Protein 7.7g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 408
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