1, first peel the potatoes and clean them, and then cut them into shreds. The finer the better, the more sticky they will be.

2. Shred shallots and peppers for later use;

3. Add a proper amount of shredded coriander, shredded pepper and some potato starch into the processed shredded potato, then add a proper amount of salt for seasoning after stirring evenly;

4. Press the prepared shredded potato paste into mud with a spoon for later use;

5. Heat the oil in the pot, then take a proper amount of mashed potatoes and fry them on both sides, and then you can go out of the pot.

Matters needing attention in potato cake making

1, when processing shredded potatoes, it is recommended not to soak them in water. The main reason for frying shredded potatoes is to make them more crisp, so they will be soaked before frying. Unlike potato cakes, potato chips need to be coagulated by potato starch, so it is not recommended to soak them in water, which will lead to lower viscosity.

2. When mixing shredded potato paste, many people will choose to add flour. In fact, it is not as good as starch. Starch will reduce the gluten of potatoes and make them taste better. Although it is crispy outside, it is soft inside. However, when adding starch, you should pay attention to the salt, otherwise it will cause the phenomenon of potato out of water, which will affect the taste of potato cake.

3. When frying potato cakes, many people will fry them on high fire in order to get a quick picture, which will easily lead to the potato cakes being fried, and there may be undercooked inside, so the frying of potato cakes is also a delicate job, and it needs to be cooked slowly, so as to better ensure the taste of potato cakes.