How to cook Potato Carrot Cake?
Ingredients
- 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
Nutrition Facts
Potato Carrot Cake
Amount Per Serving
Calories 133
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Trans Fat 1g
Cholesterol 186mg62%
Sodium 76mg3%
Potassium 406mg12%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 1g1%
Protein 8g16%
Vitamin A 272IU5%
Vitamin C 16mg19%
Calcium 38mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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