A Gyoda Speciality: Jelly Fries

• 300 grams Fresh okara
• 300 grams Potatoes
• 170 grams Onion
• 1/2 Carrot
• 2 tbsp Skim milk
• 30 grams Cake flour
• 1 Egg
• 1 dash Salt
• 1 dash Pepper
• 1 Japanese Worcestershire-style sauce

1. Boil the potatoes and mash them with a fork.
2. Add the skim milk and salt and pepper while still hot, and mix well.
3. Finely chop the onion and carrot, and mix them with the okara and flour.
4. Add the mashed potato from Step 1 plus the egg, and mix well until smooth and moist.
5. Form them into small oval patties that are about 50 g each.
6. I usually deep fry them after resting them in the refrigerator for 1-2 hours.
7. I think it's OK to deep fry them immediately though.
8. Deep fry in 160C oil for 1 to 2 minutes per side until browned to your liking.
9. Dip the freshly fried fries in Japanese Worcestershire-style sauce, and they're done!

fresh okara, potatoes, onion, carrot, milk, flour, egg, salt, pepper, sauce

Taken from cookpad.com/us/recipes/169859-a-gyoda-speciality-jelly-fries (may not work)