Ingredients

• 2 large potatoes
• 1 cup veggie white ham paste
• 4 tablespoons roasted sesame seeds (can be found at Korean or Japanese markets)
• 1 green onion
• ½ teaspoon salt
• ⅓ teaspoon granulated sugar
• ⅓ teaspoon sesame oil
• ⅓ teaspoon mushroom seasoning
• Pinch black pepper
• 1 Tablespoon tapioca starch
• Cooking oil

Directions

1. Wash potatoes. Steam about 25 minutes until done. Peel off the skin. Mash the potatoes while they’re still hot. Let cool.
2. Finely chop green onion.
3. Thaw veggie ham paste. Mix with seasonings, then add mashed potato. Mix again. Add a little bit of tapioca starch if the mixture is too soft. Season to taste.
4. Form the veggie ham paste mixture into round balls, then press down to shape the balls into round patties. Sprinkle toasted sesame seeds on both sides of the patties.
5. Heat cooking oil in a large skillet over medium heat. When the oil is hot, put in the patties and fry until golden. Remove the patties and put on a plate lined with paper towel (to absorb some of the oil).
6. Put the veggie fish cakes on a large plate. This dish can be enjoyed as an appetizer, and serves well with steam rice or bread.
   
   
   For more information about sesame: http://www.vegparadise.com/highestperch41.html