1. Wash the potatoes, peel and cut into pieces, put them in a steamer and steam until crisp, press them into mashed potatoes with a fork, stir in appropriate salt and pepper to taste
2. Peel the carrots and cut into small dices, add them to the mashed potatoes and mix well
3. Divide the carrot mashed potatoes into several portions and rub them into rounds
4. Put it in the flour and roll it, press to flatten it, and gently shake off the excess flour
5. Put it in the egg liquid for a while, then dip it with bread crumbs
6. Put an appropriate amount of salad oil in the pot, heat it to 60% heat, add potato cakes, and fry until golden on both sides
