Egg-flavored potato cakes

Overview

This sweet potato is worthy of being a chestnut sweet potato. It is both floury and sweet. Whether it is steamed, roasted and eaten directly or cooked into porridge and made into cakes, it tastes great. I used it with eggs, cucumbers, sausages and flour to make this breakfast pancake. It is nutritious, delicious, healthy, quick and easy to make. Please give it a try.

Tags

• staple food
• pasta
• breakfast
• autumn recipes
• students
• cantonese style sausage
• chicken essence
• clear water
• cucumber
• edible oil
• egg
• flour
• sweet potato
• chopped green onion
• salt

Ingredients

Steps

1. 1 Clean the sweet potatoes first. (I only used two smaller ones)

   

2. 2 Cut into slices and put in steamer.

   

3. 3 Steam for ten minutes until cooked.

   

4. 4 Take out the white potatoes, peel them off, chop or crush them slightly, it doesn’t need to be particularly crushed, some large particles are fine.

   

5. 5 Prepare other ingredients. Crack two eggs into a bowl and set aside. Cut Cantonese sausage and cucumber into small cubes and set aside. Chopped green onions and flour are also ready.

   

6. 6 Mix the crushed sweet potatoes with the ingredients from the previous step.

   

7. 7 Add appropriate amount of water and stir with chopsticks while adding water.

   

8. 8 Stir evenly to form a suitable wet and dry paste, add salt and chicken essence and mix well.

   

9. 9 Brush a pan with oil and heat it up.

   

10. 10 Spoon a spoonful of the sweet potato batter into the pan and press it down slightly with the spoon to make it even.

    

11. 11 The same goes for the other ones, the size can be adjusted flexibly, four in one pot is just right.

    

12. 12 Heat until one side is mature, then turn over and continue cooking. Pay attention to the heat and adjust the heat flexibly.

    

13. 13 Once both sides are cooked, just put it on the plate.

    

14. 14 Serve it to the table and eat.