|Peanut oil||500 ml|
|corn starch||30 grams|
|time consuming||An hour|
Peel and dice potatoes, dice onions, dice bacon, and dice onions.
Steam potatoes in a steamer (about 15 minutes).
Steamed potatoes are poured into a large bowl, mixed with corn starch and salt, and mashed into mashed potatoes.
Heat the pan with some oil, stir-fry onions and bacon, add pepper and mix well.
Stir-fried onion bacon into mashed potatoes, add onions and mix well.
Eggs are scattered and beaten evenly with chopsticks.
The mashed potatoes are divided into small round cakes of about 30 grams.The shape is slightly adjusted to look better.
Spread the potato cake evenly with the beaten egg.
Cover the potato cake evenly with breadcrumb and press it slightly with your hand to make the breadcrumb stick better.
Pour Yuhuang peanut oil into the pot and burn it to 6% oil temperature. Deep-fry the potato cakes to make two sides of the brown brown. Drain the oil.
Dip in tomato sauce and serve.
Works from Yuhuang Food