紫菜＋馬鈴薯，竟然比薯餅還好吃！剛起鍋就被搶光的一道家常點心

The most familiar ingredients, prepared in a different way, can make you fall in love with them all over again. Potatoes are a staple in many family refrigerators, but besides stir-frying, stewing, and boiling, there are actually many more variations. This seaweed and potato pancake uses finely shredded potatoes, combined with soaked seaweed, carrots, and green beans, and seasoned with curry powder for added aroma. Pan-fry until golden brown on both sides, resulting in a crispy exterior and a soft, fluffy interior. Every bite offers the savory flavor of seaweed and the sweetness of the vegetables. It's easy to make for breakfast, afternoon tea, a late-night snack, or a simple dessert. Paired with a simple black pepper tomato sauce, it's so delicious you'll want to keep eating it. Instructions: 1. Prepare the ingredients: Soak the seaweed until soft and drain; shred the potatoes, carrots, and green beans. (Rinse the shredded potatoes again and drain.) 2. Prepare the batter: Mix all-purpose flour with curry powder, salt, sugar, and white pepper. Gradually add water, stirring until a thick batter forms. Finally, add a little vegetable oil. 3. Mix the ingredients: Add shredded potatoes, carrots, green beans, and seaweed to the batter and mix until the ingredients are evenly coated. 4. Fry until golden brown: Pour a little oil into a frying pan and heat over medium-low heat. Pour in a suitable amount of batter, shape it into a round pancake, and fry until golden brown and crispy on both sides.