1. First, peel and wash the potatoes, and then shred them. The thinner the better, the more sticky it is.

2. Shred onions and peppers for later use;

3. Add a proper amount of shredded coriander, shredded pepper and part of potato starch into the processed shredded potato, and add a proper amount of salt to taste after stirring evenly;

4. Press the prepared mashed potatoes into mud with a spoon for later use;

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

Matters needing attention in potato cake making

1. When processing shredded potatoes, it is recommended not to soak them in water. Stir-fried shredded potatoes are mainly to make them crisper, so they will be soaked before frying. Unlike potato cakes, potato chips need potato starch to coagulate, so soaking in water is not recommended, which will lead to lower viscosity.

2. When mixing mashed potatoes, 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 crisp outside and tender inside. However, when adding starch, we should pay attention to the amount of salt, otherwise it will cause the phenomenon of potatoes coming out of water and affect the taste of potato cakes.

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