Name: Wasabi Potato Cakes Filled with Shiitake
Yield: Serves 4
Cuisine: Japanese
Ingredients: sesame seeds 2 tsp; wasabi powder (Japanese horseradish) 1 tsp; soya sauce 1 tbsp; shiitake mushrooms 150 g (5½ oz), quartered and stalks removed; vegetable oil, for shallow-frying; plain flour 55 g (2 oz); salt pinch; mirin (Japanese sweet rice wine) 1 tsp; sesame oil 1 tbsp; floury potatoes 1 kg (2¼ lb)

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Gate Easy Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2007

About

Another dish that is always popular at The Gate is potato cakes, and we have made many different kinds. This recipe is inspired by Japanese cuisine, and the hot horseradish mash and sweet-flavoured shiitake make a perfect combination. We usually serve these cakes with pink ginger or pickled vegetables.

Ingredients

floury potatoes 1 kg (2¼ lb)
wasabi powder (Japanese horseradish) 1

Asia
Japan
Starter
Vegan

Method

Peel the potatoes and chop them into even-sized pieces. Cook them in boiling water until soft, about 20 minutes, and then drain well. Add the wasabi powder, sesame seeds, and salt, and mix well. Allow to cool.

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Wasabi Potato Cakes Filled with Shiitake

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