Potato and vegetable pancakes
Overview
My mother-in-law grows our potatoes, which are small in size and average in appearance. Just like this cake I made, although it doesn't look good, the taste still makes people can't help but eat another one. Oh, what about the promised weight loss?
Tags
Ingredients
Steps
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Wash and peel the potatoes, cut into pieces and steam until cooked.
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Use a clay press or spoon to puree.
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Wash the cabbage leaves and cut them into thin strips. Put water in the pot, add 1 pinch of salt (not included in the recipe), 2 drops of oil and bring to a boil. Blanch all the vegetables and drain them.
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Dice the onion, wash and drain. Heat the oil in the pot and sauté the diced onion until fragrant.
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Add mixed vegetables and stir-fry.
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Pour into the mashed potatoes, add salt, sugar, and black pepper to taste. Use milk or water to adjust the dryness and wetness. The amount of water is enough to form a ball of mashed potatoes and mixed vegetables. The types and amounts of seasonings are for reference only.
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Beat the eggs, spread the flour on a flat plate, scoop out a spoonful of mixed vegetable mashed potatoes, and use your hands and spoon to form the mashed potatoes into balls.
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Roll it in flour to coat the surface with a thin layer of flour.
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Roll in egg liquid until covered with egg liquid.
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Roll it in flour again and coat it in flour. The flour can also be replaced with bread crumbs in this step.
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Pour oil into a flat-bottomed non-stick pan and heat over low heat. Place the potato dumplings in the pan and flatten them with the back of an oiled spoon. You can also pat them flat with your fingers dipped in water.
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Fry over low heat until both sides are golden brown.
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The appearance is not that good, but it is delicious!
