Double Pepper Corn Potato Cake
by Youlan Lengxiang
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Prepare the ingredients you need.
2. Peel off the outer skin of potatoes, wash and cut into small cubes. Cut the green peppers and red peppers to remove the seeds inside, wash and cut into cubes.
3. Put the diced potatoes and sweet corn kernels into a blender, add a little water and beat them into a paste for later use.
4. Beat the eggs into a bowl and stir.
5. Then add the whipped corn and potato paste and mix well.
6. Add flour, add appropriate amount of seasoning salt, a little black pepper, ginger, shallot and garlic powder and mix well.
7. Add the green peppers and red peppers.
8. Stir it into a uniform, slightly thick and flowable batter.
9. Heat a frying pan until a little corn oil is spread.
10. Slowly put the batter into the pot, and then gently shake the body of the pot to spread the batter evenly into round cakes of uniform thickness.
11. Fry on low heat until the batter has solidified and set, then turn it over and fry on the other side. Fry until both sides are golden and ready to be out of the pan. Cut into small pieces when you eat.
