Tis the season for comfort food.
All I’m craving these days is warm, gooey, carby and spicy.
This really simple recipe ticks almost all those boxes. The kimchi is spicy and warming, the potatoes are carby, and cook up all crispy and golden.
If you’re not vegan, these would make a great base to top with a runny-yolk fried egg for brunch, or even as the base for an Eggs Benedict.
Or you can just eat them over the stove, hot from the pan. 😉
KimChi Potato Pancakes
Ingredients (makes about 4)
- 1 medium-large baker potato
- 2 tbsp chopped green onion
- 1/4 cup vegan kimchi (read the label to be sure it’s vegan/gluten free)
- 1 tbsp kimchi juice
- 2 tbsp water
- 2 tbsp chickpea flour
- neutral oil for frying
- Peel the potato and grate it on a box grater. Place in a large bowl and cover over with cold water. Allow to sit for about 30 minutes. Drain, and press as much of the water out as possible. Lay a clean kitchen towel down on your work surface, and sprinkle the potato on it. Roll it up and squeeze out as much moisture as possible. Place the potato back into a clean bowl.
- Chop the kimchi and add it to the potatoes, along with the chopped green onion and the kimchi juice.
- Sprinkle in the chickpea flour, and then add the water. Mix well to combine. If the mixture feels a little loose, you can add more chickpea flour, if it feels too thick, add a little more water.
- In a heavy frying pan over medium-high heat, heat enough oil to cover the bottom of the pan. Drop the pancake mixture by 1/4 cup measures into the frying pan. You should be able to fit 3-4 per batch. Allow to cook for a few minutes, then smush them down with the bottom of a glass or the back of your spatula.
- Allow to cook until golden on one side, then flip to cook on the other side until crispy and brown. Serve immediately, or keep warm in a low oven until ready to serve.