How to make mini potato rice cakes

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  1. Wash and peel the potatoes, slice them first and then cut them into small pieces

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  2. Steam in a pot, boil the water and steam for 10 minutes (cut into small pieces to save time)

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  3.Wash and chop green onions

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  4. Pour a little sesame oil into the leftover rice, spread it and mix well
  (You can wear disposable gloves or a fresh-keeping bag, it is recommended to grasp it by hand, it is better than any tool)

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  5. After the potatoes are steamed, use a spoon to crush them into a puree.If you are not sure, you can try piercing a piece with chopsticks before turning off the heat.It can be easily worn.Just make it transparent

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  6.Move the mashed potatoes to a larger container and add rice , chopped green onion, pepper, salt and mix well

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  7.Knead into smooth rice balls without adding water

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  8. Divide out a small amount and roll into small balls

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  9.Gently press into small cakes and preheat the rice cooker



10.The cakes are ready.Arrange them one by one.You can close the lid.This will save a little time.Turn over after two or three minutes.Fry for another two or three minutes

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  11.This is an oil-free version, you can also brush the inner liner Use a thin layer of oil, so that the color will look better when fried, and it will be slightly browned

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  12.The ingredients are all cooked, so you don’t need to fry them for too long, as long as the surface becomes hard and slightly yellow

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  13.Pair it with your favorite sauce, take one bite, and enjoy~