Vegetarian Potato Pancakes

Overview

It is said that spring is the season for eating leeks. Soft and glutinous potato pancakes are easy to make, both in filling and skin.

When the vermicelli water is done, cut it off and set aside
Cut the dried tofu into small cubes and set aside
Chop the leeks and put them into a container with the dried tofu and vermicelli. Add a piece of fermented bean curd, a little salt and five-spice powder and mix well.
After mixing all the ingredients, add 10g of sesame oil and continue stirring evenly. The filling is complete.
Peel and wash a super large potato.
Cut the potatoes into thick slices and steam them in the steamer for 15 minutes.
Mash the steamed potatoes.
Then comes the most important step. Knead the mashed potatoes vigorously like dough. If the middle is sticky, add an appropriate amount of flour. The more flour you add, the stronger it will be. You can add more flour when trying it for the first time, otherwise it will not be easy to shape the pie.
Take a piece of mashed potato and press it into a cake shape in your hand, then wrap it with fillings.
Brush oil on the preheated pan, add potato pancakes, and press the pancake button. The pan will remind you that it is ready to be cooked.