material
Ingredients: 8- 10 potatoes (peeled), 2 medium-sized onions (finely diced), carrots 1 piece (peeled and diced, optional), and appropriate amount of oil.
Seasoning: 2 teaspoons of salt, chicken powder 1 teaspoon (optional), white pepper 1 teaspoon.
Fried skin: 2 eggs, beaten, appropriate amount of raw flour, appropriate amount of Japanese bread crumbs.
Sauce: 4 tablespoons tomato sauce, 3 tablespoons emergency juice.
working methods
1, blanch potatoes with boiling water (about 30 minutes) and press them into mashed potatoes. Add seasoning while it is hot, stir well and cool.
2. Stir-fry carrots and onions until soft, add mashed potatoes and stir well.
3. Knead mashed potatoes into desired strips by hand, dip them in cornflour and egg paste, and finally dip them in bread crumbs and put them in the refrigerator 15 minutes.
4. Heat the oil quickly in a pot, add the potato cake and fry until it is slightly yellow, and drain for 5 minutes.
5. Reheat the oil, then fry the potato cake once until it is golden yellow, and then spread it. You can mix the sauce when you eat it.