Peel all the prepared potatoes, wash them and cut them into pieces. Wash the onions and cut them into pieces. Clean the fresh mushrooms, then cut them into pieces and put them in a bowl. Add a spoonful of edible salt to them, stir them evenly and set them aside for pickling for 5 minutes. After 5 minutes, we will squeeze these mushroom pieces hard, so as to squeeze out the excess water inside.
Then bring the pot to boil water. After the water boils, put the cut potato pieces into the pot and steam them 15 minutes. When the potatoes are completely steamed, put them into a plate, then squeeze them hard to make all the steamed potatoes into mashed potatoes, and then put the mashed potatoes aside to cool. Heat the oil in a pan. When the oil is hot, put the onion in and saute until fragrant. When fragrant, put the mushroom in and saute with high fire. Then add the appropriate amount of edible salt and monosodium glutamate, stir-fry for a few times, and then put it aside. Next, we put the fried onions, mushrooms and mashed potatoes together, stir them evenly and set them aside for later use.
Press mashed potatoes directly into cakes, and the size can be determined according to personal preference. Wrap a layer of starch on the outer layer of potato cakes, then a layer of egg liquid, and finally a layer of bread crumbs. After the oil in the pan is slightly more, put the potato cake in the pan and fry it until it is golden on both sides. Then we squeeze some tomato sauce on the potato cake, so that the delicious potato avocado onion cake is made. The potato avocado onion cake made by this method is delicious and delicious, and children especially like it.