Kimchi Potato Pancakes

Name: Kimchi Potato Pancakes
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 6
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; 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.; Provisions Stainless Steel Mixing Bowl Set, 3-Piece; ProBond TITUM® 12.5in Nonstick Skillets

Kimchi Potato Pancakes

Courtesy of Zimmysnook

Rated 5.0 stars by 1 users

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 TITUM® 12.5in Nonstick Skillets

View Cart (0) Checkout

Directions

Combine all ingredients (except the avocado oil) in a bowl and mix well.
Heat a non-stick skillet pan over medium heat until it is warm.
Add the oil, increase the heat to medium-high.
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.)
Cook 2-3 minutes per side, until golden brown. Remove and drain on paper towels or a rack over a sheet pan.
If cooking in batches, keep warm in the oven until ready to serve.
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.