Vietnamese Potato Patties

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* Exported from MasterCook *

 

Vietnamese Potato Patties

 

Recipe By : The (Almost) No Fat Holiday Cookbook, by Grogan, page 23

Serving Size : 30 Preparation Time :0:00

Categories : *Holiday Cookbook Potatoes

Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 medium russet potatoes -- peeled

shredded and soaked in cold water

1/2 cup cornstarch

1 tablespoon powdered egg replacer -- BEATEN WITH

1/4 cup water until frothy

1 medium onion -- minced

4 green onions -- minced

6 cloves garlic -- minced

4 teaspoons curry powder

2 teaspoons soy sauce

black pepper -- to taste

***DIPPING SAUCE***

1/2 cup rice vinegar

OR cider or white wine vinegar

1/2 cup soy sauce

1/2 cup water

1/2 cup carrot -- grated

1/4 cup sugar

OR honey or alternate sweetener

1/4 cup lime juice

4 cloves garlic -- pressed

2 tablespoons pickled jalapenos -- minced

 

Makes 30 patties

 

These tasty morsels can be made ahead of time and frozen. Reheat them at

300F for 30 minutes.

 

Squeeze the potatoes dry and place in a mixing bowl. Add the cornstarch

and mix well. Add all of the remaining ingredients, and mix well again.

 

Heat two heavy, lightly oiled skillets over medium-high heat. Drop the

mixture by tablespoonfuls onto the skillets, forming them into 2 1/2 "

patties. Cover the pans and cook until the bottoms of the patties are

golden brown. Turn them over and cook, uncovered, until the other sides

are golden brown and crispy.

 

To make the Dipping Sauce, mix together all the dipping sauce ingredients

in a small saucepan, and simmer briefly until the sugar is dissolved. Pour

it into a bowl, and let it cool. This can be made well ahead of time and

refrigerated, but let it come to room temperature before serving.

 

Per patty: Calories: 30, Protein: 0 gm, Fat: 0 gm, Carbohydrates; 7 gm.

 

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