Potato Cakes with Glutinous Mustard
1.
Prepare the required raw materials; (there are a few carrots shreds, I forgot to shoot)
2.
Peel the potatoes, cut them into thin slices, steam them in a steamer, put them in a fresh-keeping bag and roll them into a puree shape with a rolling pin.
3.
Chop the mustard tuber into finely chopped velvet, chop the coriander, and cut the carrot into small cubes. (Chopped mustard tuber will have a better taste, if you like the taste of granules, don't chop too much).
4.
Pour the chopped mustard extract, chopped carrot, and chopped coriander into the mashed potatoes and mix, add a little salt, a spoonful of vegetable oil, a little MSG, and a little pepper. (Don't add too much at one time when adding salt, because the mustard is already very salty, so add it as appropriate).
5.
Take a flat plate, spread the vegetable oil evenly on the bottom of the plate, and take a small ball of mashed potatoes on the plate and shape it into a small round cake.
6.
Brush the oil on a baking pan or frying pan. After the oil is hot, add the potato pancakes and fry them until they are cooked.
7.
Fry one side and then turn it over and fry the other side until both sides are golden brown. (Don't worry about the wrong side when frying, otherwise the potato pancakes are too soft and easy to lose the appearance).
