Ingredients: (Serves 4)
- 500 g/1 lb 2 oz potatoes, peeled
- 1 teaspoon salt
- Ground white pepper to taste
- Cooking oil, as needed
- 8 shallots, peeled and finely chopped
- 5 cloves garlic, peeled and finely chopped
- 2 scallions (spring onions), finely chopped
- 100 g/3� oz carrots, peeled and finely shredded
- 2 eggs, beaten
Method:
Place the potatoes and salt in a large pot. Add enough water to cover the potatoes, then bring to the boil for 15 minutes, or until the potatoes are fork-tender. Remove from the heat and drain well. Place the potatoes in a large mixing bowl and set aside.
Heat the oil in a frying pan over medium heat. Stir-fry shallots and garlic until fragrant and lightly browned. Remove from the heat and place on a paper towels to drain excess oil.
Add shallots, garlic, scallions and carrots to the potatoes. Using a potato masher, mash the potatoes until smooth. Using your hands, shape about 2 tablespoons of the mash potato into 5-cm/2-inch round, flat patties.
Heat enough oil for shallow-frying in a large frying pan over a medium-high heat. Dip the patties into the beaten eggs, then gently place into the pan. In batches, fry the patties for 2-3 minutes on each side until golden brown. Remove from the heat and place on paper towels to drain excess oil.
Garnish the patties as desired and serve immediately.
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