Fried potato cake with pineapple sauce

Fried potato cake with pineapple sauce

Introduction:

"When potato meets pineapple, when pineapple and yogurt are lingering, what unexpected surprise will there be?"

Production steps:

Step 1: peel and cut potatoes

Step 2: put in the fresh-keeping bag, put in a small amount of water, high heat in the microwave oven twice for 6 minutes

Step 3: mash potatoes with tools

Step 4: add diced celery, eggs, salt and black pepper to taste

Step 5: stir in diced onion

Step 6: heat the pan, add the oil, put the potato balls into the pan, and flatten them slightly with a shovel

Step 7: low heat, fry each side until golden, turn over

Step 8: put the raw material of yoghurt sauce into the cooking machine to make mud. When eating, dip the potato cake in the yoghurt sauce

Materials required:

Potatoes: 300g

Diced onion: 50g

Flour: 40g

Celery stick: 100g

Egg: 1

Mozzarella: 50g

Salt: right amount

Black pepper: moderate

Greek yogurt: 100g

Pineapple: 150g

Mini onion: 1

Mint: 7-8 tablets

Note: don't pinch the potato cake too tightly, it will affect the taste.

Production difficulty: ordinary

Technology: decocting

Production time: three quarters of an hour

Taste: salty and sweet