material

300g of potatoes, 300g of water, 200g of flour and 3g of salt.

Practice 1,

Peel the potatoes and directly shred them into water, so as to prevent the potatoes from changing color, and there is no need to add water when the batter is alive.

2、

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

3、

Add flour, mix well into a paste, add some shallots and mix well.

4、

Add a spoonful of oil to the hot pot, spread the appropriate amount of batter and shake well, and heat for 3 minutes on medium heat.

5、

Turn one side over and continue heating for 3 minutes. Potatoes are golden and well-done.

Raggmunk

material

Potatoes (a medium-sized potato almost fries a cake, but as for a few, it depends on your own preferences), salt, black pepper powder, pepper powder, Chili powder and coriander powder (the last three are simply put in because they are not specially bought, but the smell of potatoes is enough to make people drool).

Practice 1, potatoes are shredded (never rinse with water, but keep the starch of potatoes);

2. Put a small amount of oil in the frying pan (because it is a non-stick pan, it can be healthier to put less oil), then pour in shredded potatoes, sprinkle with appropriate amount of salt and black pepper, and stir well with chopsticks. Friends who like spicy food can add appropriate amount of pepper powder and Chili powder.

2. Use a wooden shovel to press the shredded potatoes into cakes in the pot. Because the potatoes themselves contain starch, they naturally stick together during heating.

3. Fry slowly with medium and small fire, turn over and continue frying after one side becomes golden brown, and it will be fine when both sides become golden brown.

Crispy and delicious potato cake

material

Potatoes 1 piece, shallots 1 tree, half an onion, 3 cloves of garlic, 3 tablespoons of flour, 3 tablespoons of corn flour, a little pepper powder and baking powder.

Powder) 1 teaspoon, a little salt and a proper amount of water.

Practice 1, chop shallots, onions and garlic.

2. Slice the potatoes and wash them with water to drain the water.

3. Put chopped shallots, onions, garlic and shredded potatoes into a large bowl, and add pepper powder, flour, corn flour, salt, baking powder and water. Add more water if you want the potato cake to be thin and crisp. The dosage of water is about 100 to 120 ml. Stir well.

4. Heat the pan, add oil, add it with a spoon after heating, and turn it over in about two minutes. Just fry until both sides are golden.