Instructions: TO 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.

Yee.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.