INGREDIENTS:
\n– 1kg potatoes
\n– 50g wheat flour
\n– 100g crispy fried flour
\n– 3 chicken eggs
\n– Salt and pepper
\n** Mixed meat filling **
\n– 100g ground pork
\n– 200g Chorizo sausage
\n– 50g onions
\n– 20g cooking oil
\n– 10g chili powder
\n– 1g pepper
\n** Raspberry Sauce **
\n– 300g frozen raspberries
\n– 50g sugar<\/p>\n
DOING:
\n– Potato processing: Put 3 potatoes in an oil-free fryer, at 180 degrees C for 25 minutes. Then peel the potatoes, mash it. Add salt, pepper. Mix the mixture well.
\n– The meat filling mixture processing : add cooking oil to the pan, add 50g onions, 100g ground pork, 200g of Chorizo \u200b\u200bsausage, 10g of chili powder, and pepper. Stir the mixture well.
\n– Make the wrapper, add the filling, and roll the cake into a nice circle. Roll the cake through the flour, egg mixture and crispy fried flour.
\n– Put the it in an oil-free fryer, spread it with cooking oil, fry it at 200 degrees C, for 5 minutes.
\n– Make raspberry sauce: add 300g frozen raspberries to the pot, add 50g of sugar, puree the mixture with a hand blender.
\n– Put the finished cake on a plate, pump a little raspberry sauce on top, decorate with decorative vegetables. NOTE \/ TIP:
\n– Mashing potatoes when they are hot is easier.
\n– Mash potatoes until it, smooth. Do not mash for a long time because the potato will be difficult to make pellets.
\n– Turn on the fryer 5 minutes in advance for stable heat.
\n– Note that before frying, you must apply a thin layer of oil.<\/p>\n