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Kimchi Potato Pancakes

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Kimchi Potato Pancakes

Courtesy of Zimmysnook
Servings

6 (3-inch) pancakes

Prep Time

10 minutes

Cook Time

12 minutes

Leftover mashed potatoes have never tasted this good! These Kimchi Potato Pancakes are a delicious way to repurpose those day-old spuds into a satisfying meal.

The spicy kimchi, paired with the burst of freshness from the corn kernels and the crispy crunch of the pancakes will make this dish a family favourite.

Delicious dipped in gochujang sauce or for a complete meal, serve with crispy bacon, a fried egg, a drizzle of gochujang sauce and garnish with green onions and sesame seeds.

Once you try these, you’ll be making extra mashed potatoes just so you can whip up a batch of these pancakes and enjoy a delightful treat.

Ingredients

  • ½ cup day old, mashed potatoes
  • ¼ cup cooked corn kernels (just defrosted frozen corn or canned corn is also fine)
  • ¼ cup chopped kimchi, chopped and drained
  • ¼ cup shredded cheddar cheese
  • 1 large egg, beaten
  • ¼ cup all purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon dry red chili pepper flakes
  • ¼ teaspoon black pepper
  • 3 tablespoons avocado oil for frying

Korean Gochujang Sauce, Optional Ingredients

  • 2 tablespoons gochujang (fermented Korean red pepper paste)
  • ½ tablespoon brown sugar
  • ½ tablespoon soy sauce
  • ½ tablespoon sesame oil
  • ½ tablespoon rice vinegar
  • Instructions for sauce - place all ingredients into a bowl and whisk well until combined.

Products Featured

  • Provisions Stainless Steel Mixing Bowl Set, 3-Piece
  • ProBond Luxe® Polished Clad Stainless Steel Skillets with TITUM® Nonstick — Large (12.5-Inch)

Directions

  1. Combine all ingredients (except the avocado oil) in a bowl and mix well.
  2. Heat a non-stick skillet pan over medium heat until it is warm.
  3. Add the oil, increase the heat to medium-high.
  4. When the oil is hot, gently place approximately 3 tablespoons of the potato mixture into the skillet and flatten to form discs. (This recipe makes 6 (3-inch) pancakes.)
  5. Cook 2-3 minutes per side, until golden brown. Remove and drain on paper towels or a rack over a sheet pan.
  6. If cooking in batches, keep warm in the oven until ready to serve.
  7. Delicious dipped in gochujang sauce or for a complete meal, serve with crispy bacon, a fried egg, a drizzle of gochujang sauce and garnish with green onions and sesame seeds.