Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 6857259 times

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Authors
Categories & Topics

Potato Cakes with Chinese Sausage and Dried Shrimp

Mixed Meats and/or Seafoods

Potato Cakes with Chinese Sausage and Dried Shrimp
Ingredients:
2 Tablespoons dried shrimps
1 large potato
1 Chinese sausage
1 scallion
1/4 teaspoon chicken bouillon powder
2 Tablespoons sesame seeds (author calls them flax, picture looks more like sesame seeds)
1 teaspoon vegetable oil
Preparation:
1. Soak dried shrimp in warm water for half an hour. Then drain and mince.
2. Boil one cup water and blanch Chinese sausage for two to three minutes, then mince.
3. Chop scallion into tiny pieces.
4. Peel and wash the potato, boil in two cups water, covered, for ten minutes, then remove and mash with shrimp, sausage, scallion, and chicken powder.
5. Shape this mixture into round flat pieces and sprinkle seeds on top.
6. Pre-heat oven to 450 degrees F, then brush oil on a baking sheet, put the potato cakes on the pan and bake for fifteen minutes or until golden brown.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720