Kimchi Potato Pancakes
Servings:
12 pancakes
Prep. Time:
20 minutes
Cook Time:
3 minutes
These Kimchi Potato Pancakes are a delicious alternative to the traditional pancake – perfect for brunch or a mid-week dinner. Quick and easy to make, they can be ready in less than half an hour and are a tasty vegetarian option too.
Ingredients:
- 300g Maris Piper potatoes, chopped into 3cm chunks
- 150g kimchi (fermented cabbage), roughly chopped, plus extra to serve
- Bunch spring onions, finely sliced
- Zest 1 lime, grated
- 75g self raising flour
- 2 medium free range eggs
- 100ml whole milk
To Serve:
- 4 eggs
- 400g baby leaf spinach, washed
- 1 tbsp. toasted sesame oil
- 4 tsp. sesame seeds
- Lime wedges
Directions:
- Cook the potatoes in boiling water for 10 to 12 minutes, until just tender. Drain the potatoes and add back to the pan for 1 minute to dry, then mash.
- In a large bowl, add the mashed potato, kimchi, plus any liquid that comes with it, half of the spring onions, lime zest and flour. Season with salt and pepper and stir to combine.
- Put the oven to low (to keep the pancakes warm, before serving).
- In a separate bowl, lightly beat 2 of the eggs, with the milk. Add this to the potato mixture and stir, until a batter like consistency is formed.
- Attach the pancake plates to the Waffle & Pancake Maker and set the temperature to medium. Once the green indicator light shows, pour approximately 50ml of batter into each pancake plate. Close the lid and cook for 3 minutes, or until golden brown. Transfer to a baking tray and keep warm in the oven. Repeat with the remaining mixture.
- Take a medium frying pan and add a little oil. Fry the remaining 4 eggs, until cooked to your liking, before transferring to a plate.
- Add the spinach to the same pan and let it start to wilt, over a medium heat. Stir occasionally, before adding the sesame oil.
- Serve the kimchi pancakes, with the spinach and a fried egg. Sprinkle with the remaining spring onions, some extra kimchi and a wedge of lime.
