How to make potato cakes: 1. Main raw materials: 300 grams of potatoes, 300 grams of water, 200 grams of flour, and 3 grams of salt.

2. 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.

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

4. Add flour and mix into a uniform paste. Add some chives and mix well.

5. 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.

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

Ingredients:

Potatoes, eggs.

Method:

1. Wash and peel the potatoes and beat them into shreds;

2. Wash the potato shreds with water to remove the starch and drain the water;

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3. Stir the shredded potatoes with an appropriate amount of salt;

4. After the shredded potatoes become slightly soft, add the eggs and mix evenly;

5. Add the flour directly and stir Add evenly shredded potatoes and continue to stir evenly;

6. After the pot is hot, add a small amount of peanut oil, lift the pot and rotate it so that a thin layer of oil is evenly attached around the pot;

7. After the oil is hot, scoop out a spoonful of the mixed potato batter and place it on the bottom of the pot. Turn down the heat and quickly use the bottom of a round spoon to flatten the potato batter evenly and press it thinly;

8. Flip when the bottom is colored. continue to use the bottom of a spoon to flatten and thin the other side, and pour a little oil on the top and outer edge of the pan to let the oil penetrate from top to bottom;

9. Fry both sides until golden Yellow, remove from the pan, slice and serve on a plate.

Tips:

1. The thinner the cake is pressed, the faster it will cook and the more delicious it will taste;

2. The batter in step 7 is not complete Don't rush to turn the cake over when it's solidified, otherwise it won't be easy to scoop it up completely;

3. Don't add the oil all at once, pour it in little by little along the edge of the pot as appropriate, so that the potato cakes will be evenly colored. , with a mellow taste

Ingredients: potatoes, eggs, flour, salt, allspice

Method:

1. Peel and wash the potatoes, and cut into small pieces , steam for 20 minutes; 2. Take out the steamed potatoes and put them in a plastic bag, and use a rolling pin to press them into puree;

3. Beat an egg into the mashed potatoes, 4. Add a little salt and Mix the five-spice powder evenly; 5. Add an appropriate amount of flour and knead it into a soft dough;

6. Make the dough into four small cakes, and sprinkle with sesame seeds if you like; 7. Put a Add a little oil, heat until 50% hot, add potato pancakes and fry until both sides are golden brown.