KOREAN POTATO PANCAKES WITH SOY DIPPING SAUCE
PREP TIME: 10 MINUTES
COOKING TIME: 25 MINUTES
SERVES: 12
INGREDIENTS
500g Spud Lite potatoes, quartered
1 clove garlic, crushed
¼ cup self-raising flour
¼ cup cornflour
1 teaspoon salt flakes
1 extra-large egg, lightly beaten
4 spring onions, finely sliced
½ bunch garlic chives, chopped
½ bunch coriander, chopped
vegetable oil, for shallow frying
DIPPING SAUCE
¼ cup light soy sauce
¼ teaspoon chilli oil
1 teaspoon sesame oil
METHOD
1. Preheat oven to 100°C (80°C fan-forced).
2. Place potato in a food processor and pulse to a thick paste. Remove from processor and place in a large mixing bowl. Add garlic, flours, salt, egg, spring onion, chives and coriander, stirring until well combined.
3. For the dipping sauce, combine ingredients together in a small bowl, whisking to combine. Set aside until required.
4. Heat 2 tablespoons oil in a large non-stick frying pan over a medium-high heat. Place 2 tablespoons of batter for each pancake into pan in batches and cook for 3-4 minutes each side or until golden and crispy. Add extra oil, if required and repeat process until all batter has been used. Place cooked pancakes on a baking tray in preheated oven to keep warm and crispy.
5. Serve pancakes with dipping sauce as a snack or starter.
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