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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