Kimchi, Caramelized Onion & Potato Pancakes with Okonomiyaki Sauce

For me, kimchi makes everything better. Of course, you have to like kimchi. If you don’t, you can skip it. A potato and caramelized onion pancake is still delicious, but I am going for Asian vibes here. For the sauce, I just paired it with a very simple Okonomiyaki Sauce (you probably already have all of the ingredients in your pantry). For a cheap and easy meal, give this a try!

This recipe makes about 6 small pancakes

Ingredients:

For the pancakes:

1 kilo of potatoes (like russet), peeled and shredded

½ cup of kimchi, minced with a knife

2 ½ tablespoons of tapioca flour

1 egg

1 egg white

Pinch of salt

Pinch of black pepper

Pinch of garlic powder

1 red onion, finely sliced

1 tablespoon of vegetable oil

For the Okonomiyaki Sauce:

½ cup of ketchup

3 tablespoons of Worcestershire sauce

1 ½ tablespoons of honey

Pinch of garlic powder

2 tablespoons of soy sauce

1 tablespoon of apple cider vinegar

Extras:

Vegetable oil for frying the pancakes

Chopped chives for serving

 

Start by shredding the peeled potatoes. To save time and the possibility of hurting my fingers, I used my food processor for this. Once the potatoes are shredded, place them in a fine mesh sieve. And press them to get rid of all the liquid that you can.

In a medium pan, add the sliced onion over low heat. Let it cook for about 6-8 minutes, stirring from time to time until it caramelizes.

Add the potato, onion, kimchi, tapioca flour, egg, egg white, salt, pepper and garlic powder to a medium bowl. Mix well using a fork.

To make the sauce, just mix all of the ingredients in a small bowl. Reserve for serving.

Add about 3 tablespoons of vegetable oil to a large pan over medium heat. I used a mold to try to get the pancakes more even in shape, but you don’t have to. I placed a circular mold in the hot pan. Then I added a few tablespoons of the potato mixture and pressed to shape it. Then I removed the mold. I cooked 3 at a time. Let the pancakes cook until golden on both sides. Time will depend on the size/thickness of course. Mine took about 4-5 min per side.

Serve warm with the okonomiyaki sauce and chopped chives. I added some edible flowers for a pop of color.

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My Festival Burger Part 2 (Cheeseburger with Sundried Tomato Pesto and Caramelized Onions on a Potato Hamburger Bun)

Cravings in Amsterdam burger 2

A few weeks ago, Hellmann’s asked me to create my own festival burger and I hosted a giveaway. I asked you guys to pitch your favorite festival burger on Instagram and I would make the winner’s idea into a recipe. The idea which won was a beef burger served on a potato bun with caramelized onions, lettuce, sundried tomatoes, cheddar and Hellmann’s.

Cravings in Amsterdam burger 2 pic 2

I’m all for any kind of burger (veggie, fish, chicken) but sometimes I just crave a good old fashion beef burger, preferably with cheese. It’s been a long time since I had a potato bun and since I love making bread, I created this potato hamburger bun recipe. Instead of adding just sundried tomatoes, I made a pesto with them. The result is a finger lickin’ good burger. If you are curious about my first festival burger, you can check it out by clicking here.

This recipe makes 4 hamburgers.

Ingredients:

For the potato hamburger buns (makes 8 buns):

3.5grs of dry yeast

½ cup of lukewarm milk

1 egg

1/3 cup of mashed potatoes

2 ½ cups of self-rising flower

¼ cup of sugar

2 tablespoons of melted butter

Pinch of salt

Egg wash (1 egg beaten with 1 tablespoon of water)

1 ½ tablespoons of black sesame seeds

For the sundried tomato pesto (enough for 4 burgers):

130grs of sundried tomatoes

A handful of fresh basil leaves

1/3 cup of cashews nuts

2 tablespoons of olive oil

Pinch of salt

For the caramelized onions:

3 medium onions, thinly sliced

3 tablespoons of olive oil

Pinch of salt

1 1/2 tablespoons of balsamic vinegar

1 tablespoon of port

For the burger patties (makes 4 burgers):

700grs of minced beef

1 teaspoon of garlic powder

1 teaspoon of smoked paprika

1 teaspoon of onion powder

1 teaspoon of celery salt

Pinch of black pepper

2 tablespoons of smoked BBQ sauce

Extras:

Hellmann’s to spread on the bread

4 tablespoons of butter to cook the burgers

4 cheese slices of your choice, I used a Gouda with chili

Lettuce of your choice, I used for lamb’s lettuce

 

To make the potato hamburger buns:

Boil 3 medium potatoes until they are completely cooked. Then peel them and mash them. Make sure there are no lumps. Measure 1/3 of a cup of mash potato and set it aside to cool.

Place the lukewarm milk and yeast in the bowl of the stand mixer. Let it sit for 5 minutes to activate the yeast. Then add the flour, mashed potato, sugar, salt, egg and melted butter. Knead on low speed for 5 minutes, using the dough hook attachment.  If you knead it by hand, it will take about 10 minutes.

Then remove the dough from the bowl. Clean the bowl and then grease it with a bit of vegetable oil. Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.

Once the hour has passed, line a large baking sheet with parchment paper. Since I have a small oven, I used two small sheets. Place the dough in your floured working area. Punch it to get rid of some air. Slice it into 8 equal pieces. Form each piece into a ball, pinching the ends together at the bottom. Place the balls in the prepared baking sheet, leaving some space in between each ball. Remember that they will rise for another hour and then rise again while baking.

Cut out a large piece of plastic wrap (large enough to cover the baking sheet) and brush it with some vegetable oil. Cover the buns with it, greased side touching the buns. This will prevent it from sticking to them once they rise.

Let the buns rise for 1 hour in a warm place.

About 10 minutes before your timer goes, preheat your oven to 180C/350F.

Brush each bun with the egg wash and sprinkle with some black sesame seeds.

Bake the buns for about 12 minutes or till golden. Set them aside.

To make the caramelized onions:

Place the olive oil in a large pan over medium heat. Once the oil is hot, lower the heat to med-low and add the red onions, balsamic vinegar, port and salt. Let it cook for about 10 minutes until they caramelized. Stir every few minutes to avoid them from burning. Set it aside.

To make the sundried tomato pesto:

Just place the sundried tomatoes, basil, cashews, olive oil and salt in the food processor or blender. Blend or pulse until it becomes a paste. Taste for salt and set it aside.

To make the burger patties:

Mix the minced beef with the spices and BBQ sauce. Then form 4 equal patties.

Once the bread and toppings are ready, start to cook the burgers.

Melt the butter in a pan over medium heat. Then add the burger patties and cook them for about 4 minutes on each size. On the last minute, add the slices of cheese and cover the pan with a lid so that the cheese can melt.

Spread the bottom of the bun with the sundried tomato pesto, and then add some lettuce. Place the beef patty over the lettuce and top with some caramelized onions. Spread some Hellmann’s on the top part of the bun and enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow me on Snapchat: cravingsinams.