Korean Potato Cakes - cooking recipe

Ingredients

1 lb. potatoes
1 oz. plain flour
salt and bell pepper
1 egg
oil for frying

Preparation

Peel the potatoes.
Cut to fit the feed tube, then fit the grating disc and grate them.
Rinse and drain thoroughly, then pat them dry with absorbent paper.
In a bowl beat together the egg and the flour and season generously.
Add the grated potato and mix well.
Pour oil into a frying pan to a depth of 1/2-inch and heat.
Drop spoonfuls of the potato mixture into it and fry them, turning once or twice until the cakes are crisp and golden on both sides.