Asian Potato Cakes and Salad with Zingy Dressing/Sauce

I was recently sent a hamper of products from Amoy and challenged to give a British classic dish an Asian twist.  The challenge is to celebrate the Amoyzing Meals in a Minute campaign – a series of recipes that have been created by celebrity chef Ching He Huang, which help busy Britons on the go to make authentic Asian dishes, without the fuss.  You can check out her fab recipe videos on the Amoy YouTube Channel.

I chose to make Potato Cakes accompanied by salad and an delicious, flavoursome sauce.  This recipe is fab for a lunch or light supper, great for using up leftover mashed potato, and was an adaptable and tasty addition to our Meal Plan last week.

Asian Potato Cakes

Leftover mashed potato
1 clove garlic, crushed
1 or 2 spring onions, finely sliced
1 small tin sweetcorn, drained
1 pepper, finely diced
1 or 2 Tblsp fresh coriander, finely chopped
1 chili finely diced, optional
1 free range egg, beaten
plain flour
breadcrumbs

Mix the mash, garlic, spring onion, sweetcorn, pepper, coriander and chili (if using) together until well combined.  Form into potato cakes then coat in flour, dip in beaten egg and coat with breadcrumbs.

Heat a little oil in a non-stick frying pan and fry the potato cakes for a few minutes each side until warmed through and crisp on the outside.

Zingy Dressing/Dipping Sauce

2 Tblsp syrup from a jar of stem ginger or 2 tsp grated ginger and 2 Tblsp caster sugar
2 Tblsp soy sauce, I used Amoy infused with Kaffir lime and lemongrass
2 Tblsp rice wine
4 Tblsp rice wine vinegar

Mix all ingredients together well. Use as a dressing for salads or dipping sauce for Asian Potato Cakes.

** Disclosure: I was compensated for my time, expertise and ingredients used when creating this recipe for the Amoy campaign. **

7 comments Dinners, Lunches, Meatfree Monday, Salad, Sauces, Vegetarian