Popular snack for any time!
2 russet potatoes
½ tablespoon butter
1 tablespoon milk
1/2 cup raw walnut
2 tablespoon chopped green onions
1/4 teaspoon salt
1/4 teaspoon ground pepper
¼ cup flour
¼ cup olive oil, divided
Cut the potatoes (skin on or off) into chunks. Boil in water for 20 minutes or until cooked through and soft. Drain.
Finley chop the walnut.
Using a spoon, mash the potato with butter and milk.
Add walnut, scallion, salt and pepper, mix well.
Make into 8 patties not more than ½-inch thick, coat with flour. (Use rice flour for gluten free.)
Heat 2 tablespoon olive oil in a frying pan. Put the potato patties into the pan in one layer, four at a time. Fry patties for about 1minute, then flip to the other side. If too dry, add a little more oil, but not too much. (We don’t want deep frying, the result should be soft potato mash inside a crispy shell!)
Repeat the above step, using remaining olive oil and patties.