one dallar ($1) per serving, Try NOW, serve & share later! - Stuffed Filipino Potato Cakes

Amidst the clutter, and culinary earthquakes; TOO many ingredients??- Stuffed Filipino Potato Cakes!

Prep Time: 10 minutes
Cooking Time: 1 hour
Total Time: 1 hour, 10 minutes
Yield: 6 servings

Ingredients:
2 cloves garlic, minced
1/2 cup sweet onion, thinly sliced
1 cup grated carrots
1 cup finely chopped shiitake mushrooms
1/2 cup finely diced sweet potatoes
1/2 cup shredded cabbage, shredded
4 tbsp oyster mushroom sauce
1 tbsp black rice vinegar
1/4 tsp salt
1/4 tsp ground black pepper
1/8 tsp cumin
1/4 cup vegetable broth
2 tsp chili sauce
4 tbsp vegetable oil
32 oz potatoes
1/2 cup all-purpose flour

Directions:
1) In a bowl, mix oyster mushroom sauce, black rice vinegar, cumin, chili sauce, and vegetable
broth; set aside.
2) Add half of the oil in a heated skillet over medium heat.
3) Saute sweet onions and minced garlic for a minute.
4) Add in carrots, mushrooms, sweet potatoes, and shredded cabbage; cook for another 2 minutes
while stirring constantly.
5) Add the prepared sauce and mix well.
6) Season with salt and ground black pepper.
7) Transfer to a serving plate and set aside.
8) Peel the potatoes and cook the potatoes in boiling water until tender and cooked through.
9) Remove from the boiling water and transfer to a large bowl.
10) Mash the cooked potatoes and let them cool.
11) Add the flour to the mashed potatoes.
12) Mix until it forms a rough dough forms.
13) Divide the dough into six portions.
14) Flatten each dough and add the filling at the center.
15) Fold to seal the edges and form into a round shape.
16) Fry each potato cake for 4 minutes on each side until golden.
17) Transfer to a serving plate and serve immediately.

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