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 1) Peel off potato,
make thin slice then steam for 20
minutes until fully cooked
2) Soak dry black mushroom, steam
for 10 minutes until soft, mince it
3) Place steamed hot potato into a
large container, press and make paste
4) Add in mashed carrot, water chestnuts
and mushroom, stir and mix well
5) Add in seasoning and egg white,
then stir and mix well, make round
patties
6) Heat wok with 4 tbsp of oil, fry
both sides of potato patties
7) Dish up when potato patties turn
golden, serve with ketchup or salad
sauce
Remark
tbsp - table spoon.
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