1. Ingredients: 350 grams of purple sweet potato, 120 grams of glutinous rice flour, about 30 grams of clear noodles, and appropriate amount of white sugar.

2. Peel the purple sweet potato and cut into small pieces. Put it into a microwave-safe bowl, add a small amount of water, wrap it in plastic wrap, and microwave until cooked.

3. Use the back of a spoon to grind the cooked soft purple sweet potatoes into purple sweet potato puree.

4. Pour in the glutinous rice flour, Cheng noodles and white sugar while it is hot. Mix well with a spoon and knead with your hands into a smooth dough.

5. Divide the dough into small pieces and knead into a small ball.

6. Gently flatten it with your hands into a cake shape.

7. Take another flat plate and put an appropriate amount of bread crumbs on the surface of the plate. Add purple potato pancakes.

8. Sprinkle another layer of bread crumbs. Press gently with your hands.

9. Heat a frying pan, add a little peanut oil, turn on low heat, put in the purple potato cakes, and fry on both sides until cooked.