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Yam and Potato Pancakes




Source of Recipe


Internet


List of Ingredients




8 ounces russet potatoes, peeled, shredded
8 ounces yams, peeled, shredded
1 cup flour
1 cup water
1 egg, lightly beaten
1/2 cup (about) fresh shiitake mushrooms, stems discarded, caps thinly sliced
1/2 cup chopped onion
2 tablespoons minced Chinese chives or green onions, green part only
2 teaspoons soy sauce
1/2 teaspoons salt
1/8 teaspoon white pepper
1/3 cup (about) vegetable oil



Recipe



Roll the shredded potatoes in a tea towel and twist the ends hard to remove excess liquid. Combine the flour, water and egg in a bowl and mix well. Add the yam, potato, mushrooms, onion, chives, soy sauce, salt and white pepper and mix well.

Place a wide frying pan over medium heat until hot. Add 2 tablespoons oil, swirling to coat sides. Spoon 1/4 cup batter into pan to form a 4- to 6-inch circle, about 1/4-inch thick. Cook for 8 to 9 minutes on each side or until golden brown and crispy, turning once. Repeat with remaining batter, adding additional oil as needed. Serve hot.