Sautéed Potatoes and Carrots (Filling for Risoles, Spring Rolls, Pastel, etc.)

Name: Sautéed Potatoes and Carrots (Filling for Risoles, Spring Rolls, Pastel, etc.)
Cuisine: American
Ingredients: 2 carrots, diced small; 1 large potato, diced small; as needed water,; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon chicken bouillon powder; 1 egg; 3 shallots; 3 cloves garlic

Dwi Septyani @dwiseptyy

In my family, during the month of Ramadan, it's a must to have fried snacks for breaking the fast. During the COVID-19 pandemic, we became too lazy to go out even just to buy snacks, so I had to think of what to make every day. The upside is that it's healthier and more hygienic, and I've been able to explore my cooking skills more. This is very simple to make, and the recipe is from Mom Zahara on Cookpad 😊

Dwi Septyani @dwiseptyy

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Ingredients

2carrots, diced small
1large potato, diced small
as neededwater,
1/2 teaspoonsalt
1/4 teaspoonpepper
1/4 teaspoonchicken bouillon powder
1egg
spice paste
3shallots
3 clovesgarlic

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Steps

1

Wash the diced potatoes and carrots thoroughly, then briefly boil them (turn off the heat once it boils) and drain.
2

Sauté the spice paste until fragrant and soft, adding a little water.
3

Add the potatoes and carrots, stir well. Add the egg and stir quickly until well combined.
4

Add salt, pepper, and chicken bouillon powder, stir well and cook until the water reduces. Adjust seasoning to taste. Ready to be used as filling for risoles, pastel, spring rolls, etc.