Panqueques de papa con kimchi
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
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½ cup day old, mashed potatoes
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¼ cup cooked corn kernels (just defrosted frozen corn or canned corn is also fine)
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¼ cup chopped kimchi, chopped and drained
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¼ cup shredded cheddar cheese
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1 large egg, beaten
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¼ cup all purpose flour
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½ teaspoon baking powder
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¼ teaspoon dry red chili pepper flakes
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¼ teaspoon black pepper
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3 tablespoons avocado oil for frying
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2 tablespoons gochujang (fermented Korean red pepper paste)
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½ tablespoon brown sugar
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½ tablespoon soy sauce
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½ tablespoon sesame oil
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½ tablespoon rice vinegar
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Instructions for sauce - place all ingredients into a bowl and whisk well until combined.
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Provisions Stainless Steel Mixing Bowl Set, 3-Piece
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ProBond TITUM® 12.5in Nonstick Skillets
Korean Gochujang Sauce, Optional Ingredients
Products Featured
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.
