Potato shredded cake
Overview
Crispy on the outside and tender on the inside, the crispy and delicious potato shredded pancakes also taste like salt and pepper. The outside is slightly burnt, which brings out the delicious taste of the potatoes. It’s so delicious that you can’t stop eating it.
Tags
Ingredients
Steps
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Peel and wash the potatoes, and grate them into evenly-thick potato shreds. Wash and chop coriander.
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Put the grated potato shreds directly into a large bowl without running water, sprinkle in dry starch, salt and pepper powder, and mix well with your hands. The amount of dry starch should be enough to keep the surface of the potato shreds slightly dry (because the potato shreds will release moisture).
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Heat a flat-bottomed non-stick pan over medium heat, add oil, and when the oil is hot, pour in an appropriate amount of shredded potatoes. Control the thickness to be within two or three layers of shredded potatoes.
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Use a spatula to gently flatten and compact the shredded potatoes, then bake slowly over medium-low heat until one side of the potato pancakes is set before flipping over. Fry the potato cakes on both sides until golden brown and completely cooked, and you are ready to serve!
