MUNCH RATING: 5/5
This is a recipe from the Wagamama cookbook which I've made before but not actually tried in the restaurant.
In San Francisco it's easy to find ingredients like Panko Breadcrumbs, I got mine in Safeway so I didn't have to make a special trip to Japantown for them.
- Makes: 6 cakes
- Vegetable oil, for deep frying
- 1 large potato, peeled and cut into chunks
- 1 small sweet potato, peeled and cut into chunks
- salt and white pepper
- 25g (1oz) frozen peas
- 25g (1oz) canned sweetcorn, drained
- 1 small onion, peeled and finely chopped (or use spring onion and skip step 4)
- 1 red chilli, trimmed and finely chopped (or some chilli flakes
- 3-4 tablespoons plain flour
- 1 egg, beaten
- 50g (2oz) panko breadcrumbs
- Put the potato and sweet potato in a pan of boiling water and cook for 10-12 minutes until tender. Add the peas for the last 2 minutes.
- Drain, return to the pan, then crush slightly with a wooden spoon to create a lumpy mash.
- Stir in the sweetcorn.
- Heat 2 tablespoons of the oil in a frying pan and cook the onion and chilli over a low heat for 6-8 minutes until soft.
- Combine the onion and chilli with the mash in a large bowl, season and mix evenly.
- Allow to cool slightly, then divide into 6 equal portions and shape into flat cakes.
- Place the flour in a bowl, the beaten egg in another and the breadcrumbs in a third.
- Dip each cake first into the flour, then in the egg and finally in the breadcrumbs.
- Fill a pan two-thirds full with oil and heat to 180C/350F or until a cube of bread added to the oil browns in 30 seconds.
- Deep fry the cakes for 2-3 minutes until golden brown and crisp, then drain on kitchen paper. Alternatively you can shallow fry them, carefully turning them on all sides until golden brown - takes a bit longer but just as tasty!