How to cook Potato Carrot Cake?
Potato Carrot Cake
Potato Carrot Cake is very delicious
Imprimer
Pin
Rate
Portions:
Calories: 133kcal
Ingrédients
- 80 g potato
- carrot right amount
- onion right amount
- 50 g egg right amount
- shallot right amount
- salt right amount
- pepper powder right amount
Instructions
- Shred potatoes. Finely diced onion and carrot, minced green shallot
- Stir all the ingredients well. Drain the water and add the egg liquid
- Heat oil in a pan and fry on medium-low heat until golden brown. Turn over and fry until golden.
- This method is crispy on the outside and soft on the inside. If you like it, you can fry for a longer time on low heat and sprinkle with salt and black pepper when it comes out of the pan.
- Eat while it's hot. The crust will not be crispy when it is cold.
Notes
Potato shreds cannot be washed. The shredded potatoes that have been soaked in water lose their starch and will not form when they are fried. Loose.
Nutrition
Apports nutritionnels
Potato Carrot Cake
Quantité par portion
Calories 133
Calories des lipides 45
% des apports journaliers*
Fat 5g8%
Lipides saturés 2g13%
Lipides trans 1g
Choléstérol 186mg62%
Sodium 76mg3%
Potassium 406mg12%
Carbohydrates 14g5%
Fibre 2g8%
Sucre 1g1%
Protéines 8g16%
Vitamine A 272IU5%
Vitamine C 16mg19%
Calcium 38mg4%
Fer 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThinkRecipe
