|Peeled potato||1 , boiled and mashed|
|Carrot||30 Milliliter, grated (2 Tablespoon)|
|Chopped dried black mushroom||45 Milliliter (3 Tablespoon)|
|Water chestnuts||45 Milliliter, finely chopped (3 Tablespoon)|
|Egg||1 , lightly beaten|
|Cornstarch||22 Milliliter (1 1/2 Tablespoon)|
|Pepper white||1⁄2 Teaspoon|
|White bread slice||6|
|Chinese parsley sprigs||2|
|Oil||4 Cup (64 tbs)|
|Bell pepper||1 Large|
|Catsup||60 Milliliter (1/4 Cup)|
|Hot mustard||45 Milliliter (3 Tablespoon)|
1. In a mixing bowl, combine ingredients for spread mixture. Blend well and set aside.
2. Cut each slice of bread diagonally into 4 triangles. Spoon 1-1 1/2 tablespoons spread mixture evenly on each triangle. Top each with Chinese parsley.
3. Deep-fry 5-6 toasts in hot oil over medium heat spread side down, for about 1 1/2 minutes. Turn over and continue to fry for 1 1/2 minutes or until golden brown. Repeat with remaining toasts.