Curry Potato Shredded Okara Cake
by Centennial 515
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Peel the potatoes, shred them with a vegetable wiper, wash off the starch, and set aside
2. Shredded shallots
3. Add bean dregs to potato shreds, add green onions, beat in an egg, add salt, sugar, chicken essence, pepper powder, curry powder, turmeric powder
4. Add flour and water to make a batter
5. Put a little oil in the pan and don't open the fire. Spoon a scoop of batter in a pan, gently push it with the back of the spoon, to help the batter to evenly spread into a round cake shape
6. Fry on medium heat, sprinkle some sesame seeds evenly on the batter
7. Shake the pan, the cake can slide in the pan and then it can be turned over. Use a flat spatula to massage the cake to make it evenly heated and fry until golden brown on both sides.
