- 1 pound [454 g] peeled potato dices
- 4 tablespoons [60 mL] water
- 1 tablespoon [15 g] butter
- 1/2 large egg, beaten
- 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
- Deep-frying fat
Coating
- Flour
- 1 egg, beaten
- 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 at 'MAXIMUM'; set aside for 5 minutes.
- Puree potato dices.
- Mix in butter, beaten egg half, catsup, Worcestershire sauce, Tabasco sauce, drained shrimps and minced green onions; salt and pepper.
- 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 parts into 8 patties.
- Dip each pattie into coating beaten egg, then into already mixed together sesame seeds and breadcrumbs.
- Refrigerate for 30 minutes.
- Deep-fry patties into hot fat for 4 to 4 1/2 minutes, until golden brown.
- Drain patties onto paper toweling.
- Serve patties, really hot.
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