• 400g potatoes
  • 120g minced pork
  • 2 Tbsp minced chives
  • 1/2 tsp salt
  • 1/2 tsp ground white pepper
  • 1 Tbsp tapioca starch
  • 2 Tbsp fries shallots
  • 1 egg beaten with a pinch of salt
  • Oil for deep frying


  1. Peel and cut potatoes into small cubes. Steam over high heat for 15 minutes until soft and break apart easily.
  2. Mash with potato masher and add minced pork, minced chives, salt, pepper, tapioca starch and fried shallots.
  3. Wear food prep gloves and massage the ingredients until well combined.
  4. Divide into 12 equal portions and shape into patties.
  5. Heat oil for deep frying in a small sauce pan over medium high heat. Oil is ready when bubbles run up a wooden chopstick dipped into the oil.
  6. Dip each patty in the beaten egg and deep fry until golden brown, about 2 minutes on each side.
  7. Drain fried patties on wire rack or paper towel.
  8. Serve hot with sweet soy sauce and chilli sauce.
Shaped patties
Deep fried
Drain fried patties
I served it on an Asian ‘Chacuterie’ board

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