Oil-free Version: Low-fat and Delicious "Potato Sandwich"
These potato stuffed pancakes have a lightly crisped golden exterior with a generous filling inside—crispy on the outside, tender on the inside, and wonderfully filling in every bite. Quick and easy to make, the low-oil version is lighter and less greasy, pairing well with eggs, chicken breast, or vegetables. Ideal for breakfast, lunch, or a snack during a fat-loss diet. Give it a try!
Ingredients
chicken breast
500g
potato
1
salt
to taste
mixed vegetables
120g
scallion
2 stalks
minced ginger
2g
light soy sauce
1 tbsp
oyster sauce
3g
starch
1.5 tbsp
egg
1
pepper
1 tsp
flour
1 tbsp
water
1/2 bowl
Instructions
1
Step 1
- Mince the chicken. Add chopped scallion and minced ginger. Add mixed vegetables (blanched until just cooked). 2. Add cooking wine, light soy sauce, dark soy sauce, and starch. Mix well and marinate. Stir until sticky, then set aside.
2
Step 2
- Peel the potato and cut into round slices of even thickness (about the thickness of a chopstick). 2. Place a spoonful of meat filling on a potato slice. 3. Cover with another potato slice and gently press down. 4. Mix egg, flour, and black pepper with a small amount of salt and water to make a batter. 5. Stir until smooth with no lumps. 6. Coat the potato sandwich with the batter and place it on a baking tray or in an air fryer.
3
Step 3
- Bake at 180°C for 15 minutes, flip, and bake for another 10 minutes. 2. Once out of the oven, sprinkle with chopped scallions and chili powder to taste. 3. Crispy on the outside and tender on the inside, savory and flavorful — the potato meat sandwich is done!
4
Step 4
It's really delicious. I always make a batch and freeze it in the fridge; just take it out and microwave it whenever you want to eat.
