Tartary Buckwheat Potato Cake with Crispy Outside and Tender Inside

Name: Tartary Buckwheat Potato Cake with Crispy Outside and Tender Inside
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 60g Tartary buckwheat flour; 300g Wheat flour; 2 pcs potato; 3 pcs egg; 1 piece carrot; 1 piece Shallots; Some spinach; a little black pepper powder

by Tips for Yanmen Qinggao Kitchen

5.0 (1)

Favorite

9

Difficulty

Easy

Time

15m

Serving

3

Recently, the app is very popular. You can make your own biscuits at home. Now I will share with you the method of tartary buckwheat potato biscuits to satisfy everyone's taste buds. Xiaoqiao has been tried and it tastes quite good!

Ingredients

Tartary Buckwheat Potato Cake with Crispy Outside and Tender Inside

1. 1. Put the tartary buckwheat flour and wheat flour into the container according to 1:5.

2. 2. Beat the eggs into the tartary buckwheat flour and mix well.

3. 3. Shred potatoes and carrots, spinach and shallots into small pieces for later use.

4. 4. Pour the cut side dishes into the tartary buckwheat flour.

5. 5. Add an appropriate amount of salt and stir evenly to a paste.

6. 6. Put a little oil in the pan, use a spoon to put the tartary buckwheat and potato mash into the pan (don't put too much at one time), make it into a small cake shape, and fry until golden on both sides.

7. 7. Take out and sprinkle a little black pepper, ready to eat.

Tips:
The side dishes can be adjusted according to personal taste. Spinach can be replaced with green vegetables such as rapeseed and lettuce, and green beans can also be added.