Taste the street markets of Seoul at home with these Korean Style Potato Pancakes. Topped with shredded carrot, spring onion and kimchi, this easy dish tastes even better than it looks.
Place potato and onion in a blender and process until smooth.
Strain mixture through a fine meshed sieve for 5 minutes.
Place mixture into a medium bowl. Add egg, coconut flour, baking powder and salt and whisk until smooth.
Place a non stick frypan over med/ high heat and add coconut oil. Cook pancakes in batches (either 2 medium sized or 4 smaller) until golden and cooked through.
Serve pancakes with accompaniments on the side.
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