Fresh vegetable potato pancakes that are crispy on the outside and tender on the inside are a simple

Potato Salad A bowl	Flour is for potato salad 1/2
Salt 1 small spoon	Pepper 1 small spoon
Oil Appropriate amount

Fresh vegetable potato pancakes that are crispy on the outside and tender on the inside are a simple and quick nutritious breakfast that can be used as a snack or as a staple food.

Step 1

A bowl of mashed potatoes left in the refrigerator from yesterday, looking at it, I wanted to eat it, but I was afraid that it would be uncomfortable to eat directly if it was too cold, and I was worried that the taste would not be good when it was heated, so I simply added a few things to it to upgrade it into a pan-fried potato pancake.

Step 2

Add 1/2 of the flour of the mashed potatoes, a small spoonful of salt and pepper to the mashed potatoes, and mix well.

Step 3

The mixed state is like this. If you like to make more, add more flour, and the texture will be softer. The more noodles you add, the more finished products you will make. There are only three people in our family, so this is enough to eat. Because it is cold itself, you don’t need to refrigerate it to set it, just style it directly!

Step 4

Hahaha, I was smart and put on disposable gloves to save some people from saying that I don’t wear gloves when making food. In fact, who wears gloves when making dumplings at home? That’s direct contact with food, right? Okay, grab a bunch, roll it into a ball with both hands, and flatten it into a small round cake with a thickness of 1cm. Don't make it too thick, or it won't be fried thoroughly...

Step 5

Heat a pan, put a little oil, preferably olive oil, over low heat, add potato cakes, fry one side first, then turn over.

Step 6

Fry both sides until cooked

Step 7

tender

Step 8

Children like it very much Fresh vegetable potato pancakes that are crispy on the outside and tender on the inside, a simple and quick nutritious breakfast, cooking techniques that can be used as snacks or staple food