Material
| Carrots | |
| potato | |
| egg | |
| corn kernels |
Sauté corn and carrots and set aside.
Wash and peel the potatoes, cut into thick slices, steam, sieve, and press into a paste. Stir the prepared egg liquid into the mashed potatoes, adjust to a suitable softness, and then divide into small balls of uniform size and squash.
Put a little oil in the pan to heat, add potato balls and fry until the bottom is browned, and the other side is also browned.
