400 grams of potatoes, moderate amount of low-gluten flour, eggs 1 piece, moderate amount of bread flour, a little salt, a little pepper and 25 grams of cream.

working methods

1. Wash and drain the potatoes, steam them, cut 200g into cubes, press the remaining 20g into mud and mix well, then add all seasonings and mix well with diced potatoes and mashed potatoes.

2. Divide the method 1 into equal parts and make an oval cake for later use.

3. Take three plates, put low-gluten flour, eggs and bread flour on the plates, and then dip the potato cakes made in the second step with low-gluten flour, eggs and bread flour evenly in turn.

4. Heat the oil pan. After the oil is heated to 180℃, put the method 3 into an oil pan and fry until it is crisp, and take out and drain the oil.