Korean Potato Pancakes
This is one of Madhur Jaffrey's recipe, and anyone who knows me knows that I love her cooking! I've never made the recipe plain and unspiced as she has, but I'll post the original recipe first and add my suggestions afterwards. Please note, though some of it is copied, parts of the following recipe are just in my own words.
Ingredients-
225g potatoes
25g onion
1 egg
1 1/2 tablespoons cornflour
Salt
3-4 tablespoons vegetable oil [if you wish, I never use oil to cook my pancakes as I have an excellent pan!]
Serves-
2-4, depending on how many pancakes each person wants. Madhur Jaffrey suggests that it makes 8 small pancakes.
Method-
1. Peel the potatoes and put them in water to prevent them from discolouring. Peel and chop the onion finely. I do this in the magimix. Beat the egg and put to one side, and mix the cornflour with the salt.
2. When you are ready to eat, grate the potatoes in to a pulp and add the other ingredients to them, mixing well. I grate the potatoes in the magimix, using a special grating attachment. Sometimes they don't pulp very much, so I quickly pulse the batter in the blender after mixing to squish it a bit. The mixture grows dark if it sits for too long, so use it immediatly.
3. Heat a pancake pan over a medium heat and grease it with oil, if using. Spoon one (or more, depending on how large you like your pancakes to be) spoonful of batter into the pan and spread it out a little with a spoon.
4. Cook until golden brown, then flip and cook until brown spots appear.
5. Repeat for the remaining pancakes. You can probably fit more than one pancake on to the pan at a time, depending on how big you are making them.
Variations-
I like to add spices to my pancakes to make them extra tasty. I magimix a large chunk of ginger, a couple of green chillies and a few cloves of garlic alongside the onion, and add 1/2 teaspoon of turmeric to the mix too. I think this gives the dish a nice kick!
To Serve-
Madhur Jaffrey recommends serving them with
Korean Dipping Sauce. I think they're also lovely if you top them with tomato, cheese or other toppings like a mini pizza. Or you can use two and create a little sandwich! Just experiment, and have fun.
Ingredients-
225g potatoes
25g onion
1 egg
1 1/2 tablespoons cornflour
Salt
3-4 tablespoons vegetable oil [if you wish, I never use oil to cook my pancakes as I have an excellent pan!]
Serves-
2-4, depending on how many pancakes each person wants. Madhur Jaffrey suggests that it makes 8 small pancakes.
Method-
1. Peel the potatoes and put them in water to prevent them from discolouring. Peel and chop the onion finely. I do this in the magimix. Beat the egg and put to one side, and mix the cornflour with the salt.
2. When you are ready to eat, grate the potatoes in to a pulp and add the other ingredients to them, mixing well. I grate the potatoes in the magimix, using a special grating attachment. Sometimes they don't pulp very much, so I quickly pulse the batter in the blender after mixing to squish it a bit. The mixture grows dark if it sits for too long, so use it immediatly.
3. Heat a pancake pan over a medium heat and grease it with oil, if using. Spoon one (or more, depending on how large you like your pancakes to be) spoonful of batter into the pan and spread it out a little with a spoon.
4. Cook until golden brown, then flip and cook until brown spots appear.
5. Repeat for the remaining pancakes. You can probably fit more than one pancake on to the pan at a time, depending on how big you are making them.
Variations-
I like to add spices to my pancakes to make them extra tasty. I magimix a large chunk of ginger, a couple of green chillies and a few cloves of garlic alongside the onion, and add 1/2 teaspoon of turmeric to the mix too. I think this gives the dish a nice kick!
To Serve-
Madhur Jaffrey recommends serving them with
Korean Dipping Sauce. I think they're also lovely if you top them with tomato, cheese or other toppings like a mini pizza. Or you can use two and create a little sandwich! Just experiment, and have fun.
posted by Jenni @ 15:17
0 Comments:
Post a Comment
<< Home