Vietnamese Potato Patties (Cha Khoai Tay)
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
15 each N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
Nuoc Cham 2 Idaho potatoes 1 teaspoon salt
1/4 cup cornstarch 1 large egg, lightly beaten 2 scallions, minced
1/2 medium onion, minced 3 garlic cloves, minced 1 teaspoon nuoc mam (Vietnamese fish sauce)
2 teaspoons curry powder freshly ground black pepper 2/3 cup vegetable oil, for frying



1 Prepare the Nuoc Cham. Set aside.
2 Shred the potatoes in a food processor and place in a colander. Sprinkle with the salt and mix well. Let stand in the sink for 15 minutes. Squeeze the potatoes dry and place in a mixing bowl. Add the cornstarch and mix thoroughly. Add all the remaining ingredients except the oil and mix well.
3 Divide the oil between two 9-inch skillets over moderately high heat. Drop the potato mixture by tablespoonfuls into the hot oil, forming individual patties about 2-1/2 inches in diameter. The patties should not be too thick. Fry until golden brown on the bottom, about 5 minutes. Turn and cook the other side until brown and crispy. Drain on paper towels, then transfer to a serving platter.
4 Serve immediately with Nuoc Cham.
5 NOTE: You can substitute sweet potatoes or taro root for Idaho potatoes.

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