Name: Sautéed Potato Cakes
Cuisine: Chinese
Ingredients: About 8 tablespoons vegetable oil; ¼-½ teaspoon salt; ¾ teaspoon cornstarch; 2 teaspoons Shaoxing wine or medium-dry sherry; 2 teaspoons thin soy sauce; 1 teaspoon sesame oil; 1 pound potatoes, peeled and cut into large chunks; 6 ounces pork with a little fat, finely minced; 2 large shallots, roughly chopped; 2 tablespoons dried shrimp, rinsed; 2½ tablespoons cornstarch; 2 tablespoons hot water; ¼ teaspoon sugar

Preparation info

Difficulty
Medium

Appears in

Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

About

Potato is not a staple food for the Chinese, and I grew up eating it occasionally and always as one of the dishes to accompany rice. This particular one, which my aunt made so well for us at home, I find reminiscent of the Swiss rösti.

Ingredients

1 pound potatoes, peeled and cut into large chunks
6 ounces pork with a

Method

Boil the potato for about 15 minutes, or until just cooked through. Drain well and mash, but not too finely.
Marinate the pork. Add the salt, sugar, soy sauce, pepper, wine or sherry, and cornstarch to the pork, and stir in the same direction to mix thoroughly. Leave to stand for about 15 minutes. Blend in the oil.
Pour 2<

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Sautéed Potato Cakes

Ingredients

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