Put the cooked potatoes into a container and press them into mud, then beat the eggs, add salt, pepper, diced ham and diced green garlic, add glutinous rice flour and stir thoroughly; Put oil in a frying pan and bring it to medium heat. Divide the mixed mud into small balls, put them into a pot and flatten them. Fry slowly on low heat, turn over after frying, and fry until both sides are golden.

Ingredients: 500g potatoes, 2 eggs and 80g glutinous rice flour.

Accessories: appropriate amount of oil, salt, pepper, green garlic, 60g of ham and half an onion.

1, half an onion is diced.

2. Slice the ham and dice it.

3. Wash the green garlic and cut it into cubes.

4. Potatoes are two big potatoes, peeled and sliced, boiled in a soup pot, boiled over low heat and dried. Put it in a small pot and press it into mud with a big spoon.

5. Beat in the eggs and add salt and pepper.

6. Add diced ham and diced green garlic.

7. Add glutinous rice flour and mix well.

8, flat-bottomed wok oil, medium and small fire. Divide the mixed mud into small balls, put them into a pot and flatten them. Fry slowly on low heat.

9. After frying, turn over and fry until golden brown on both sides. pan

10, mashed potato cake finished.

Precautions:

Be sure to fry it slowly with low fire to ensure it is cooked thoroughly. The amount of glutinous rice flour depends on the amount of mashed potatoes. If it feels thin, put more glutinous rice flour to ensure that it can be kneaded into a ball and not too soft.