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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Roasted Red Pepper Linguine with Pecan Crumbs

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Autumn has settled in and with it winter-like temperatures for me. So I turn to my trusted carbs to keep me cozy. The combination of roasted bell peppers and caramelized onions in the sauce, and the topping of toasted breadcrumbs with pecans and spices, make a wonderful combination of flavors. To save time, I bought the bell peppers already roasted.

This recipe serves 3.

Ingredients:

For the pecan crumbs:

2 tablespoons of olive oil

½ cup of pecans, finely chopped

1/3 cup of breadcrumbs

1 tablespoon of oregano

Pinch of garlic powder

Pinch of onion powder

Pinch of cayenne

Salt

Pepper

For the sauce:

3 tablespoons of olive oil

3 white onions, thinly sliced

2 cloves of garlic, minced

½ teaspoon of celery salt

4 roasted bell peppers, peeled and deseeded

250ml of cream

40grs of grated Parmesan

Extras:

350grs of linguine or the pasta of your choice

Extra parmesan for serving

 

Start by making the pecan crumbs. Place 2 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the pecans, oregano, breadcrumbs, salt, pepper, garlic powder, onion powder and cayenne. Stir for a few minutes until the breadcrumbs are toasted. Keep an eye on it so it doesn’t burn. Adjust the seasoning to your taste. Transfer it to a bowl and set it aside.

For the sauce, place 3 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the onions and lower the heat to low. Cook for about 16 minutes, stirring from time to time until the onions are caramelized. Then add the garlic and cook for 1 more minute. Add the celery salt and roasted peppers. Blend until smooth.

Start cooking your pasta according to the package instructions.

Then add the cream and parmesan to the bell pepper sauce over medium heat. Let it reduce for about 3 minutes. Taste for salt and turn off the heat.

Drain the pasta and add it to the pan with the sauce. Toss or stir to coat the pasta.

Divide it into 3 plates and serve with the pecan breadcrumbs and extra parmesan

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