Mushroom Potato Cake

Name: Mushroom Potato Cake
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece potato; 2s Shiitake Mushrooms; 300g Flour; 50g Sweet potato starch; 1 piece egg; 5g olive oil; 3g salt; 2g Chicken noodles; 1 stage Chives; 2g pepper; 2g Five spice powder

by Eat delicious aici

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Directly use potato shreds with shredded shiitake mushrooms, fry into small cakes, the taste is really good. In the past, most of the potato pancakes were made by steaming the potatoes, pounding them into mashed potatoes, mixing them with various vegetables and meat, and frying them in a pot. This time, cut directly into shredded potatoes and fry them slowly over low heat. The fried potato cakes are especially crispy~

Mushroom Potato Cake

1. Shred potatoes and shiitake mushrooms and chop chives

2. Soak the potatoes in water and wash them to remove the excess starch

3. Put potato shreds, shiitake mushroom shreds, eggs, flour, and starch into a bowl

4. Add appropriate amount of water, pepper, salt, five-spice powder and chicken powder, stir evenly to form a batter

5. Pour oil in the pan

6. Spread a spoonful of batter and fry slowly

7. After the bottom is formed, turn it over

8. After the two sides are golden, take it out, cut into any shape, or eat it directly. I use a round abrasive tool.

Tips:
Personally, I suggest that the batter is a little thinner, the spread out of the cake is thin, and the fried potato cake tastes particularly crispy, but it must be a low fire.