Pan-fried Potato Pancakes

Name: Pan-fried Potato Pancakes
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 3 pcs potato; 1 carrot; 1 bowl cowpea; a little salt; 2 tablespoons (about 30g) corn starch; a little black pepper powder; Some oil

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Potatoes are a good food for both north and south, because they are rich in starch, and can be used as a vegetable and a staple food. The nutritional value is also very rich, and it also enjoys the reputation of "second bread" in Europe. Today I used potatoes to make a pancake, which is delicious and tender on the outside and tender on the inside. It is true that this potato cake is very good, and on this basis, you can make some adjustments according to the tastes and preferences of the family, so that you can eat it without getting tired.
The potatoes are sliced and steamed in a pot, and then crushed into a puree. The side dishes can be seasonal, and what can be put in the house. I have ready-made peas and carrots, blanch them and put them in the mashed potatoes, add some seasonings to the pan and fry them. The rind is golden brown and crispy, and the inside is very fragrant and tender. It has the soft and waxy texture of mashed potatoes, and the lively taste of peas and diced carrots. The pie was eaten up unknowingly. If you only want to eat light food, that's good, but oil is fine, but there is a small step in it that needs to be saved. Please let me see the specifics.

Ingredients

3 pcs Potato
1 Carrot
1 bowl Cowpea
a little Salt
2 tablespoons (about 30g) Corn Starch
a little Black Pepper Powder
Some Oil

Pan-fried Potato Pancakes

1. Peel and wash potatoes and carrots, and a small bowl of cowpeas. The amount of ingredients can be adjusted according to the consumption;

2. Cut the carrots into small cubes, blanch them in a hot water pot with the peas for 2 minutes, remove them completely, without cooling water;

3. Cut the potatoes into thin slices and put them in a steamer on high heat for about 10 minutes. You can easily pierce them through with chopsticks to get them out

4. Put the cooked potato slices into a large bowl, and use a masher to press into a delicate mashed potato; if you don’t have a masher, you can press it with a spoon, or put the potato slices in a fresh-keeping bag, squeeze it with your hand or roll it out with a rolling pin. mud;

5. Sprinkle an appropriate amount of salt, black pepper, and two spoons of cornstarch according to the taste, and mix well; if you don't want to take another step of frying, don't put cornstarch;

6. Add the diced carrots and peas that have been blanched and drained into the mashed potatoes and mix well;

7. Heat the frying pan, pour an appropriate amount of oil, take an appropriate amount of mashed potatoes into a ball in your hand, press flat, put it in the frying pan, heat it on high heat, until both sides are golden; because cornstarch is put, it must be heated sufficiently The color of the surface can be determined by adjusting the firepower and time; the fried potato cake has a crispy outer skin and a layer of hard crust, and the inside is tender and flavorful.

Tips:
Cut the potatoes into thin slices and steam them quickly. The mashed potatoes can be made with your own tools; the side dishes can be adjusted according to the taste. Eggs, eggs, sausages, etc., can be adjusted according to different groups of people;