Preparation materials: 15 grams of corn starch, 25 grams of bean paste, two iron yams, one egg, and 20 grams of bread crumbs.

1. All ingredients are ready and ready for later use.

2. Peel and cut the yam into small pieces and steam it in a steamer for 15 minutes.

3. Mash the steamed yam into puree with a rolling pin or mix it with a blender.

4. Add cornstarch and stir evenly.

5. Stir the yam puree and cornstarch thoroughly and knead into a smooth dough. If the dough is too dry or cracked, add milk appropriately and knead.

6. Divide the kneaded yam dough into 15g and the bean paste into 5g.

7. Roll the yam dough into a round shape and flatten it into a round shape, then wrap it with bean paste filling and seal it.

8. The rounded yam cake is then flattened into a cake shape.

9. Coat the yam cake evenly with egg liquid.

10. Coat in egg wash and then in a layer of bread crumbs.

11. Heat a non-stick pan over low heat, add some oil, add yam cakes and fry on both sides until golden brown.

12. After taking it out of the pot, let it cool and enjoy.

The finished picture of the yam and red bean cake is as follows!