30g butter
1 ½ cup grated potato
2 Tbsp olive oil
1 cup chopped shallots
1 tsp ground garlic
¾ cup chopped pine nuts
1 ½ cup grated sweet potato
1 tsp ground green chilies
Note: soak grated potato in water to remove starch.
2 eggs lightly beaten
1 cup flour
1 cup rice flour
1 tsp fine salt
2 tsp baking powder
Heat butter in a pan add olive oil shallot garlic chilies potatoes and pine nuts. Cook until potatoes are sticky then cool. Stir in eggs and flours. Shape teaspoonful of mixture into balls and flatten slightly. Fry in shallow medium hot oil both sides until brown. Serve with piped sour cream each one.
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