Sometimes, the charm of food lies in its ability to make ordinary ingredients extraordinary. That day, I was looking for ingredients in the kitchen, ready to make something different. The leftover potatoes in the refrigerator caught my eye, and I decided to use them to make a fried potato pancake. Unexpectedly, this dish not only satisfied my appetite, but also became a new favorite in my family.
I first washed and peeled the potatoes, cut them into small pieces and put them into the pot to cook. I used a fork to mash the cooked potatoes into a fine paste, then added an appropriate amount of flour, salt and pepper, and stirred them evenly to make the mashed potatoes tough. Then, I divided the mashed potatoes into small round cakes, gently flattened them, and the mashed potato cakes were formed.
I took out the mashed potato cakes, put them on a paper towel to drain the excess oil, and then I couldn’t wait to taste it. The crispy outer skin made a “crunching” sound, and the mashed potato inside was soft, glutinous and sweet. This taste contrast was simply wonderful. Every bite was unforgettable, as if dancing happily on the tip of the tongue.
This fried potato mash cake not only makes me feel happy in my ordinary days, but also makes me understand that sometimes simple ingredients can create unexpected deliciousness. It allows me to easily enjoy healthy and delicious food in my busy life.
When frying, the oil temperature should be controlled well to avoid burning. You can also add some chopped green onions, coriander or chili powder according to your taste to add more flavor to the mashed potato cakes.
Fried potato pancakes
Ingredients
- 1 potato
- 2 egg
- 50 ml milk
- 20 g flour
- Black pepper a little
- salt moderate
Instructions
- Steam a potato and mash it into mashed potatoes
- Add milk and eggs to the mashed potatoes and mix well with a whisk
- Add black pepper, salt and flour and mix well
- Pour a little oil into the pan. I used butter. The disadvantage of butter is that it burns easily; the advantage is that it tastes good. It has a strong milky aroma. Be sure to master the timing, and add the mashed potatoes as soon as the butter melts, otherwise the butter will become mushy
- When the oil is hot, use a spoon to scoop in the mashed potatoes one spoonful at a time. Each spoonful is just enough to make one pancake
- Fry slowly over low heat. Flip and fry the other side. My flipping skills are really bad, so some of the pancakes broke. Haha. The mashed potatoes are already cooked, so just flip them once.