Ingredients:
750 g potatoes, peeled
1 small red chilies, finely chopped
1 (8 cm) pieces lemongrass, white part only,finely chopped
1 cup coriander leaves, finely chopped
8 spring onions, chopped
2 eggs, lightly beaten
3 tablespoons plain flour
oil, for pan frying
sweet chili sauce, for serving
Directions:
Grate potatoes, then put in clean tea towel and squeeze to remove as much moisture as possible.
Mix potato in bowl with chilli, lemongrass, coriander, spring onions, egg and flour.
Heat 1.
5cm (1/2 inch) oil in a frying pan.
Use two heaped tablespoons of mixture for each cake and cook in batches for 3- 4 minutes on each side, or until crisp and cooked through.
Drain on paper towels and keep warm whilst cooking remainder of cakes.
Serve hot, with sweet chilli sauce.
Servings: 4
Time preparation: 20 min.
Time total: 45 min.