Cha Soh Juhn
|Potato||1 Large, very finely chopped|
|Carrots||2 , coarsely grated|
|Onion||1 Large, very finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Eggs||2 , lightly beaten|
|Water||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Tablespoon|
|Flour||3⁄4 Cup (12 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Soy sauce||3⁄4 Cup (12 tbs)|
|Wine vinegar||1⁄4 Cup (4 tbs)|
Put the potato, carrots, onion and garlic into a medium mixing bowl and beat until they are thoroughly blended.
In a second bowl, beat the eggs, water, soy sauce and salt together until they are thoroughly blended, then gradually fold in the flour until the mixture forms a smooth batter.
Stir in the vegetable mixture until it is well blended.
Heat the oil in a large frying-pan.
When it is hot, carefully arrange the mixture in the pan, in heaped tablespoons and fry gently until they are browned on one side.
Carefully turn over and fry until the croquettes are golden brown on the other side.
Remove from the oil and drain on kitchen towels.
To make the sauce, combine all the ingredients together in a dipping bowl.