Potato, carrot, and vegetable pancakes

Method

1. 01

   Step 1

   food

   

2. 02

   Step 2

   Peel and shred the potatoes, carrots, and cucumbers.

   

3. 03

   Step 3

   Cooked carrots

   

4. 04

   Step 4

   Cook the potatoes until they are 80% done, then add the cucumber and cook for another minute.

   

5. 05

   Step 5

   Once all the ingredients are cooked, remove them from the water and drain.

   

6. 06

   Step 6

   Sprinkle with seaweed powder and mix well. (Seaweed powder can be used for seasoning.)

   

7. 07

   Step 7

   Wash the greens and blanch them (you can also use other vegetables).

   

8. 08

   Step 8

   Juice the green vegetables with a little water.

   

9. 09

   Step 9

   Add another egg and enough flour to make a smooth, even mixture.

   

10. 10

    Step 10

    I stirred it with chopsticks for a while, but there were still lumps, so I simply poured it back into the juicer and blended it into a smooth paste.

    

11. 11

    Step 11

    Brush a little avocado oil on a non-stick pan

    

12. 12

    Step 12

    Pour in enough batter to cover the bottom of the pan, turn on low heat and cook slowly until the surface begins to solidify, then flip.

    

13. 13

    Step 13

    After flipping it over, spread the prepared shredded ingredients on top as shown in the picture.

    

14. 14

    Step 14

    Sprinkle with super delicious sesame beef floss

    

15. 15

    Step 15

    Then squeeze on some savory sesame paste.

    

16. 16

    Step 16

    Roll, roll, roll (roll it tightly before taking it out of the pan).

    

17. 17

    Step 17

    Potato, carrot, and vegetable pancakes