Asian Latkes with Nuts and Gingered Sour Cream

2 1/4 lbs potatoes
1/4 cup coarsely chopped cashews
1/4 cup flour
2 tbsp wasabi powder
2 eggs, beaten
Vegetable oil

Gingered Sour Cream:
1/2 cup sour cream
2 tbsp chopped fresh ginger or 1 tbsp powdered ginger

Peel and grate the potatoes. Place in colander and set over large bowl, squeeze out as much liquid as possible.
Stir together with the nuts, flour, wasabi and eggs.
Heat 1 tbsp oil in lg, heavy skillet over medium-high heat.
Form batter into silver dollar size patties and fry til golden brown on both sides, adding more oil and adjusting the heat as needed.
Gingered Sour Cream: Stir together sour cream and ginger.

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