Cook the potatoes and peel them for later use. I forgot to take pictures when I was cooking.

Because the peeled potatoes are getting cold and not warm enough, I take them to the microwave oven to heat them up a little. Only the very hot can achieve the next effect.

Crush hot potatoes with a spoon and add glutinous rice flour (glutinous rice flour is half the weight of potatoes, too much will take away the taste of potatoes)

Stir well while it is hot. This process does not need to add water! Stir until there is no dry powder, that is, potatoes and glutinous rice noodles are completely blended together.

Then squeeze out a piece and put it on the chopping block for compaction.

Find a suitable round box and press it out (you can also rub it by hand, I made it with boxes that package rice noodles separately, which saves trouble)

The semi-finished potato cake is ready.

Fry in a pot. When frying in a pot, the oil temperature is relatively high, and then you can fry in medium heat for a few minutes. If the oil temperature is too high, it will explode, because the potatoes are ripe and don't need to be fried for too long (because I am in a hurry when frying potatoes, I don't have time to take pictures)

Potato cakes are delicious when they are hot. It can be served with Chili noodles, or with ketchup without Chili.

Crispy skin, soft heart and strong potato flavor.

skill

When potatoes and glutinous rice flour are used, the temperature of potatoes must be high and uniform. If there is too little glutinous rice flour, the potato cakes in the pot will easily fall apart.