Potato Pancakes with Bamboo Shoots and Chile

Peel and grate the potatoes. Wrap in a damp tea towel. Squeeze and drain the potato liquid over a bowl. Drain the bamboo shoots. Rinse the chile, cut in half, remove the seeds and chop finely. Mix the grated potatoes, egg, chile, bamboo and potato starch (if using) and season with salt and nutmeg.

Heat oil in a pan (preferably coated). Place heaps of the potato mixture in the hot oil, flatten and fry for 2-3 minutes on each side until golden brown. Remove from the pan and drain on paper towels. Repeat until all the potato mixture is used up.