Lancashire Potato Cakes With Chives Garlic And Cheese Recipes

Steps:

• For the filling: In a large bowl, combine fresh shrimp, salt, fish sauce, tapioca starch. Set aside. Stir-fry the chives in half of the oil and half of the lard with garlic and water chestnuts until the chives are soft. Place chives on the center of a large piece of cheesecloth, wrap up the cloth, and squeeze the mixture until there is no liquid. Set aside.
• In a small bowl soak the dried shrimp in warm water to cover for about 20 minutes. Drain, discard the liquid, and coarsely chop the shrimp. In a skillet or sauté pan over medium-high heat, warm the canola oil and remaining lard until shimmering. Add the dried shrimp and stir until the shrimp turns brown. Remove and set aside. In the same skillet add the fresh shrimp, pepper and green onions and saute until cooked through, 2-3 minutes. Remove from heat and combine shrimp-both fresh and dried-and chives.
• For the dough: In the bowl of a stand mixer fitted with a paddle attachment, combine the starches, bread flour, sugar, salt, and oil. Mix on high speed, slowly adding the hot water until a sticky dough forms, about 5 minutes. Turn the dough out onto your work surface and divide into 10 pieces. Using a small rolling pin, roll out the ball into circles about 1/8 inch thick and 4-5 inches in diameter. Holding the dough in your palm, add about 2-3 tablespoons of the filling in the middle of each circle and pinch the ends together. Lightly pat down to flatten the cake. Repeat with the remaining dough and filling.
• Set up a steamer and steam the chive cakes until the dough is translucent, about 7-10 minutes.
• Remove the dumplings from the steamer and set aside to cool. Just before serving, coat the bottom of the skillet with oil and pan fry the chive cakes until browned on both sides.
• Serve with both hot Sriracha and soy sauce for dipping.

Steps:

• Boil the potatoes until half cooked then add the onion and garlic into the pot. Mash together once potatoes are fully cooked.
• Stir in the rest of the ingredients to make a soft dough. It should not be sticky.
• Roll out onto a floured board until it is 1/2 inch thick (1.25 cm) and cut into round or triangle shapes. Cook 5-7 minutes on each side in a heavy based fry pan until golden brown. Serve immediately with plenty of butter.

Steps:

• In a saucepan combine the potatoes, peeled and cut into 1-inch pieces, the shallots, and the garlic with enough cold water to cover the mixture by 1 inch and simmer the mixture for 10 to 15 minutes, or until the potatoes are tender. Drain the potato mixture, return it to the pan, and steam it over moderate heat, shaking the pan, for 30 seconds, or until any excess liquid is evaporated. Force the potato mixture through a ricer or the medium disk of a food mill into a bowl and stir in 1/2 cup of the bread crumbs, the goat cheese, the chives or scallions, and salt and pepper to taste. Form 1/2-cup measures of the mixture into four 3/4-inch-thick cakes, transferring the potato cakes as they are formed to a plate covered with the remaining 1/2 cup bread crumbs, and coat the potato cakes with the crumbs.
• In a large heavy skillet heat the butter over moderately high heat until the foam subsides and in it sauté the potato cakes, turning them once, for 5 minutes on each side, or until they are crusty and golden brown.