Potato cake is a delicacy made with potatoes, eggs, and flour as the main ingredients. It is a traditional snack originating from Anhui and Guangzhou, Guangdong, and belongs to Anhui cuisine and Cantonese cuisine.
Delicious taste and rich nutrition.
Method 1: Wash the potatoes, steam them, peel them and cut them into strips. The thinner the better (it depends on your skill). Mix well with fresh milk and salt and marinate for 20 minutes.
Chop the chives into finely chopped green onions.
2. Heat a pan over high heat (preferably a non-stick pan), add oil and turn to medium heat. Pour about 100 grams of potato strips into the pan and press it into a round cake with a thickness of about 5mm with a flat spatula. It should be compacted.
Flip one side carefully after browning. After frying two sides, sprinkle chopped green onion evenly on both sides. Be sure to press the chopped green onion into the pancake to make it delicious. Wait until both sides are browned.
(After serving, you can follow the taste of the diners. It tastes good with salt and pepper or a little tomato sauce, but in fact it is more fragrant without being dipped in anything.) Method 2: 1. Steam the potatoes, peel them and mix them into puree, add glutinous rice flour,
Stir while adding; if you like sweetness, you can add some sugar; 2. Stir until you can shape it into cakes, then shape them into half-centimeter thick cakes. 3. Heat the oil, then fry the cakes until golden.
It’s ready to eat! Method 3: 1. Wash and peel the potatoes, cut into thin strips, soak in water for 10 minutes and drain.
2 Put the drained potato shreds into a small pot, add an appropriate amount of salt and MSG, mix well, and marinate for a while.
3. Drain the water from the pickled potato shreds again, add an appropriate amount of dry corn starch and mix well.
4 Divide the mixed potato shreds into small cakes.
5. Heat the pan, add a small amount of oil, and fry the small potato cakes until golden brown on both sides.
6The potato cakes are now fried and served with tomato sauce.