Beancurd Patties

[Ingredients A]

• 150g fish fillet (mince and grind into paste)

• 200g potato (boil with skin until soft, remove skin and grind into smooth paste)

• 150g firm/soft beancurd (mashed)

• 1/2tsp chili powder/paprika

• 1tbsp chopped coriander leaves

• 1 finely chopped green chili

• 1/2 finely chopped yellow onion

• 1/2tsp sea salt

• 1/2tsp raw sugar

• 1/2tsp ground pepper

• 1/2 lightly beaten small egg

[Ingredients B]

• Soft beancurd: 5tbsp rice flour + 5tbsp corn starch

• Firm beancurd: 6tbsp self raising flour

• 1 1/2 cup oil for frying

[Steps]

1. Combine A together (except egg) in a bowl until well mixed before adding in the egg. Mix well.

2. Heat up oil in a flat bottom frying pan.

3. Use a large spoon and scoop up the mixture one spoonful at a time and coat them with flour. Fry them until they turn golden brown.

4. Serve with ketchup or chili sauce.

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