1. Peel the potatoes and rub them into shreds directly into the water. This will prevent the potatoes from changing color and there is no need to add water when making the batter.

2. Add 1 teaspoon cumin, 1 teaspoon curry powder, and 3 grams of salt to the shredded potatoes to taste.

3. Add flour and mix into a uniform paste. Add some green onion and mix well.

4. Add a small spoonful of oil to the hot pan, spread an appropriate amount of batter and mix well, and heat over medium heat for 3 minutes.

5. Turn over and continue heating for 3 minutes. The potato cakes are ready when they are golden brown and cooked through. ?

1. Cut the green onions into small sections, cut some of the green and red peppers into diamond-shaped pieces, and cut some into small dices.

2. Peel the potatoes, use a planer to quickly grate the potatoes into mince, and place them into a large bowl.

3. Then grate the onions in a large bowl;

4. Add flour, eggs, salt, and sugar to the bowl.

5. Mix evenly into batter.

6. Pour a little oil into the pan, turn on low heat, and pour the potato paste into the pan.

7. Fry the two battered noodles until golden brown, turn off the heat, cut the potato pancakes according to your preference, put the green and red pepper pieces on the plate.

8. Put the light soy sauce into a small dish, add chopped green onions and diced green and red peppers and mix well to form a dipping sauce. Finally, dip the potato pancakes into the sauce and eat.

Note

1. If you are not used to eating raw green and red peppers, you can embed the green and red peppers on the potato pancakes when they are about to be fried and fry them together.

2. If you like sweet and sour taste, you can also replace the dipping sauce with 1 tablespoon of balsamic vinegar and 1 tablespoon of sugar. ?

1. Take a larger bowl, fill it with a small amount of water, wash and peel the potatoes, and plan them directly into the bowl. (This will prevent the potatoes from changing color. If you operate immediately, you can also omit this step)

2. Add salt, monosodium glutamate, cumin powder, and pepper and mix well.

3. Crack in the eggs and mix evenly.

4. Add 3 tablespoons of flour and mix well.

5. Finally add chopped green onion and mix well.

6. Preheat the pan slightly, then brush it with a thin layer of oil, change the heat to medium-low, add a little potato and egg paste to spread the bottom of the pan. (The thickness depends on your preference)

7. In about 2 minutes, the bottom of the cake will be cooked. Shake the pan and the cake will leave the bottom of the pan.

8. Turn over and continue frying until cooked through.

German style method

1. Wash the potatoes, peel them, slice them, put them into a pot with appropriate amount of water, cook them over high heat for about 40 minutes, until they are soft and mushy, and decant the water. , mash the potatoes into puree. Add eggs, salt, pepper, 25 grams of flour, and mix evenly.

2. Cut the onions into mince, fry them in butter until brown, pour into the mashed potatoes, and mix evenly.

3. Sprinkle flour on a plate, divide the mashed potatoes into three parts, roll them all in flour, use a knife to press them into an oval cake shape with sharp ends and a wide middle, and use a knife to press a strip in the middle. , and then install several short lines alternately on the edge; it is leaf-shaped.

4. Heat the frying pan, add a little vegetable oil to heat, add the potato cakes, and fry until golden brown. Then put it on a frying pan, bake it in the oven for a few minutes, pick up the potato cakes, shovel them into the pan, and it's done. Serve topped with sour cream or a little butter.