1. Prepare the ingredients. Cut the shallots, onions, ham, and cheese into small pieces. Smaller is better. The eggs can be beaten into egg liquid for later use. The eggs can be beaten slightly with a whisk, and then use a strainer to filter down the fascia. Wrapped in potato pancakes.
2. Peel and cut the potatoes into water and cook for 15 minutes. Add a little salt to taste. When cooked, stir into mashed potatoes.
3. Put the cut ingredients into the mashed potatoes and stir well.
4. Add a small amount of starch water to make the mashed potatoes stickier and not easy to loose.
5. The potato cakes are round and flattened, not too big, first stick the flour, then the egg liquid, and finally the bread crumbs.
6. Heat the oil in the pot. It can be fried when you see small bubbles when it is eight minutes hot. Medium to low heat. The specific frying time depends on the size of the potato cakes. The surface becomes golden and you can get out of the pot~
