2. Wash and steam potatoes, cut into fine skins and crush them.
3. Add salt, black pepper and a small amount of flour. Make a small cake.
4, first dipped in egg liquid, and then dipped in bread crumbs to form.
5, put a little oil in the pot, fry until golden on both sides, and add tomato sauce.
material
400 grams of potatoes, moderate amount of low-gluten flour, eggs 1 piece, moderate amount of bread flour, a little salt, a little pepper and 25 grams of cream.
method of work
1. Wash and drain the potatoes, steam them, cut 200 grams into diced shapes, press the remaining 200 grams into mud and mix well, then add all seasonings and mix well with the diced potatoes and mashed potatoes.
2. Divide the method 1 into equal parts and shape it into an oval cake for later use.
3. Take three plates, put the low-gluten flour, eggs and bread flour in the plates, and then evenly dip the potato cakes made in Step 2 with the low-gluten flour, eggs and bread flour in sequence.
4. Heat an oil pan. After the oil is heated to 180℃, put the method 3 into the oil pan and fry it until it is crispy, and then pick up and drain the oil.