 Ingredients |
 50g cake flour
100g frying powder
100g black and white sesame seeds (or bread crumbs)
4 potatoes
100g veggie ham, diced
½ onion, diced (about 0.5cm in width)
2 tsp liquid whipping cream
2 cheese slices, cut into 8 small pieces of equal size
Oil
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| Seasonings |
1 tsp salt
1 tsp sugar
1 tsp five spices powder
1 tsp cinnamon powder |
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Directions |
1. Mix onion with 1 tsp oil, fry over low heat for a short while.
2. Cook the whole peeled potatoes in hot water until done. Mesh potatoes when it’s hot.
3. Combine onion and meshed potato with veggie ham cubes, add seasonings and stir well. Then add whipping cream and stir till even.
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4. Take a portion of 20g from potato batter. Flatten it and wrap a small cheese slice. Roll into the shape of a pancake or a ball. (pic1)
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(pic1) |
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5. Mix cake flour, frying powder and water, stir well. Add 1 tbsp hot oil and mix thoroughly. Coat each ball with flour batter and roll into black and white sesame seeds. (Pic 2)
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(Pic 2) |
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6. Heat a pan, and deep fry cheese potato balls in hot oil over high heat first to make it solidify. Then turn to medium to low heat, continue to fry until golden brown and then remove. It is recommended that before removing from the pan, turn to high heat again to release excess oil. (Pic 3)
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(Pic 3) |
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