Sweet Potato and Kimchi Pancakes

Ingredients for Sweet Potato and Kimchi Pancakes

• 450g sweet potatoes

• 240ml packed kimchi (200g), very thinly sliced

• 1 1/2 teaspoons finely chopped garlic

• 1 to 2 tablespoons chopped fresh serrano chillies (including seeds

• amount depends on heat of kimchi)

• 160g thinly sliced spring onions (from about 2 bunches)

• 1 large egg, lightly beaten

• 1 teaspoon kosher salt

• 180ml plain flour

• About 120ml corn oil or lard

• Accompaniment: soy-vinegar dipping sauce

• Equipment: an adjustable-blade slicer

How to make Sweet Potato and Kimchi Pancakes

Peel sweet potatoes and julienne using slicer (about 1450ml ).

Stir potato together with remaining ingredients except oil. Let mixture stand at room temperature until wilted and moist, about 5 minutes, then stir again.

Heat 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Filling a 1/3-cup measure halfway full with potato mixture for each pancake and working in batches of 5 or 6, tap out into oil, gently flattening pancakes with a spatula to about 1/4 inch thick. Cook until golden brown, 1 1/2 to 2 minutes. Flip, adding a little more oil if necessary, and cook until golden brown, 1 to 2 minutes more. Transfer to paper towels to drain. Add oil to skillet between batches as needed. Serve warm, with dipping sauce.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.