Peel and slice shallots thinly. Heat up 1 tablespoon of cooking oil in the frying pan with medium heat. Saute shallots with 1/2 teaspoon salt till browned. Remove shallots and leave aside.

Chop the Chinese celery and carrot finely. Leave aside.

Heat up enough cooking oil in the frying pan with medium heat. Cook the potato wedges until it soften. Test it with chopstick. Remove and leave it to cool down on paper towel.

Scoop out 40g of the mashed potato mixture. Use a kitchen scale for better accuracy. Rotate on your palm to form a ball. Then press slightly to flatten like the picture below.

Prepare a small bowl with cornstarch flour. Coat the flattened potato fritter with the cornstarch.

Heat up enough cooking oil in the frying pan with medium heat. Coat each potato fritter with the eggs mixture. Fry until it turns golden brown on both sides.