Potato Pancakes
1.
Boil the potatoes with their skins for about 20 minutes until they are noodles. After taking a shower, wait to cool. Cut carrots and onions into small cubes, sauté them in oil, and let cool.
2.
The spinach is cooked in a small amount of water, not too much water, just use a stirring rod to mash it into a puree, and the hot peppers are also watered
3.
Spinach and pepper are pureed with a stir stick, seasoned with salt, pepper, and nutmeg, and wait to cool
4.
The boiled potatoes are peeled and mashed with a spoon that presses the mashed potatoes. It doesn’t need to be too thin, and it’s okay to have a little bit of potato wedges. With the carrots and onions fried in step 1, add the scallions and green onions, beat in the eggs, stir well, season with salt and pepper, or add some nutmeg
5.
Become a sticky mashed potato
6.
Put the right amount of starch and corn dregs in a deep dish
7.
Wet your hands, take an appropriate amount of mashed potatoes and squeeze them into balls. Wash your hands every time you make a ball, and squeeze the next one when wet, so that your hands won’t stick.
8.
Put the potato balls into the starch corn dregs of step 6, gently squash, and spread the starch corn dregs on the entire surface, and fry in the pan. Don't give too much vegetable oil in the pan. The starchy stuff is very oily, but vegetable oil It can’t be too little, the starch won’t be stained with vegetable oil, and it’s neither tasty nor beautiful
9.
Turn it over once it's done frying until it's golden on both sides
10.
Put your favorite salad on a plate, pour the spinach puree made in step 2 as a salad dressing, serve with the fried potato pancakes, cut a few pieces of cheese, go ahead
