- 1 pound [454 g] peeled, diced potatoes
- 4 tablespoons [60 mL] water
- 1 tablespoon [15 g] butter
- 1/2 beaten large egg
- 2 teaspoons [10 mL] catsup
- 1 or 2 drops Worcestershire sauce
- Few drops Tabasco sauce
- 1 [7-ounce / 200-g] can shrimps, drained
- 2 green onions, minced
- Salt and pepper, to taste
Coating
- Flour
- 1 beaten egg
- 4 tablespoons [60 mL] sesame seeds
- 4 tablespoons [60 mL] breadcrumbs
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- Microwave together potato dices and water, covered, for 8 to 9 minutes on 'MAXIMUM'; set aside for 5 minutes.
- Puree potato dices.
- Mix in butter, half of beaten egg, catsup, Worcestershire sauce, Tabasco sauce, drained shrimps and minced green onions; salt and pepper to taste.
- Evenly spread mixture onto a plate, cover and refrigerate for 1 to 2 hours.
- Evenly divide mixture into 8 parts, flour your hands and shape into 8 patties.
- Dip each patty into beaten egg, then into already mixed sesame seeds and breadcrumbs.
- Refrigerate for 30 minutes.
- Deep-fry patties for 4 to 4 1/2 minutes; drain patties onto paper toweling and serve, hot.
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