Pastoral Potato Cakes

Name: Pastoral Potato Cakes
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pcs potato; 40g Cooked corn kernels; A Ham sausage; 1 piece green pepper; Some onion; 3g salt; 2g black pepper powder; 20g Vegetable oil

by Sheep kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

A few days ago, I saw Pakistani potato cakes in the recommended recipes on the homepage of the website. It felt very beautiful and must be delicious. I wanted to try it. However, I don’t have all the ingredients on hand, so I can’t make authentic Pakistani potato cakes. Make a garden potato pancake.
The combination of onions, green peppers, corn kernels, and ham kernels is also beautiful in color and rich in nutrition. To be honest, the finished product is also very delicious. At first, I didn't put cornstarch in the frying. Later, I didn't think it was too stylish, so I added two spoonfuls of cornstarch halfway through. Therefore, the pancakes after frying were very stylish.
The advantage of potato pancakes with corn starch is that they are stylish and not easy to disperse; the disadvantage is that they have a slightly inferior texture compared to the pancakes without corn starch. Of course, this is only relative, in fact, both are delicious. Also, this is a matter of my personal preference, it doesn't mean you don't like it either.

Ingredients

Pastoral Potato Cakes

1. Wash potatoes

2. Peel the potatoes

3. Cut into thin slices and put in the steamer (this will make it easier to cook)

4. Steam for about ten minutes, prick it with chopsticks, it will be cooked through easily

5. Put the steamed potatoes in a large bowl and mash them with a spoon while they are hot

6. Try to be more delicate

7. Prepare green peppers, ham, cooked corn, onions

8. Dice green peppers, onions, and ham

9. Peel off the corn kernels and put them in the mashed potatoes

10. Add onion, green pepper and diced ham, add some salt

11. Put some black pepper

12. Mix well with a spoon

13. Take a spoonful of mashed potatoes, ball it, and pat into a round cake

14. Put an appropriate amount of oil in a non-stick pan, add potato cakes, and fry slowly

15. After the bottom is shaped, turn it over carefully, and fry until both sides are golden brown.

16. This is potato pancake without cornstarch. The shape is not so good, but the outside is charred and tender on the inside, which is very delicious.

17. This is potato pancakes with corn starch, very stylish

Tips:
Adding some starch will make it easier to maintain the shape. Of course, it is also possible to leave it without starch. As long as you slowly fry until the bottom is shaped and hardened, carefully turn it over, so that it will not break.
The vegetables in the potato pancakes can be matched as you like.