How to make tomato potato pancakes

When the temperature difference between morning and evening is large, the gastrointestinal tract becomes very picky, and a good dish is essential. Learning to make eggplant and potato pancakes is a must-have trick for every good mother. Remember to add a small amount of ginger and garlic during the cooking process. Friends who don’t like peppers should not add it, otherwise it will affect the taste.

1. Peel and wash the potatoes and set aside.

2. Cut the potatoes into pieces and simmer for 20 minutes until they are broken.

3. Take out the stewed potatoes and chop them into sauce.

4. After it cools down, knead it into a ball and set aside.

5. Chop the meat

6. Put the chopped meat in a bowl, add chopped ginger, pepper powder, flour, chicken essence and MSG to season and set aside.

7. Chop the onion and set aside.

8. Pour a small amount of cooking oil into the pot and heat it. Add the onion and stir-fry until fragrant. Add the meat and stir-fry until cooked and set aside.

9. Pour the cold mashed potatoes into the fried minced meat and knead it into a pancake for later use.

10. Beat the eggs and set aside.

11. Roll in flour to make a pancake shape.

12. Roll in the egg

13. Roll in breadcrumbs.

14. Fry in oil until golden brown.

15. Remove from the pan and serve.

To make the tomato and potato pancake dish, you don’t need to control the heat or have profound cooking skills. It only takes less than half an hour to enjoy the delicious food.