650 g Rooster potatoes, peeled and cut into chunks.
120 ml green onion, chopped into small pieces
30 ml fresh coriander, chopped into small pieces
2 cloves garlic, crushed
Salt and pepper to taste.
1 large egg
4 teaspoons sesame oil
3 tablespoons sesame seeds
1 tablespoon olive oil
Boil potatoes in salted water until tender when pierced with knife - approx 35 minutes). Drain. Cool slightly.
Add green onions, coriander, garlic, salt, and pepper; mash potatoes until well blended.
Add in egg.
Make potato mixture into eight patties by hand. Place potato cakes on platter.
Drizzle sesame oil over both sides of each potato cake.
Sprinkle both sides of potato cakes with sesame seeds.
Heat olive oil in large frying pan over medium-high heat.
Add potato cakes to pan and cook until golden brown - approx 3 minutes per side.