1.5 lb russet potatoes, unpeeled and scrubbed
1/2 cup thinly sliced green onions
1/4 cup chopped herbs (optional)
2 garlic cloves, minced (optional)
2 tsp minced peeled fresh ginger
3/4 tsp salt
1/4 tsp ground black pepper
1 large egg
4 tsp plus 1 tbsp sesame oil
3 tbsp sesame seeds
1 tbsp cooking oil
Cook potatoes in boiling salted water until tender, about 40 minutes. Drain, and cool slightly. Peel, then cut into large chunks and place in a medium bowl. Add the onions, 1/4 cup herbs, garlic, ginger, salt and pepper. Mash until well blended. Mix in the egg.
Form potato mixture into 8 patties, each about 3/4 inch thick. These can be covered with plastic wrap and refrigerated up to 6 hours ahead of cooking.
Drizzle 1/2 tsp sesame oil over both sides of each potato cake. Sprinkle both sides of each cake with sesame seeds. Heat the cooking oil and remaining 1 tbsp sesame oil in a large non-stick skillet over medium-high heat. Working in 2 batches, add cakes to skillet and cook until golden brown, about 3 minutes per side.
Sprinkle with remaining herbs and serve. (Note: the original recipe calls for cilantro.)
Pairs well with a main dish of roast chicken or fish with pan juices.