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
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 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
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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