Low Carb Korean-style Potato Pancake

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Low Carb Korean-style Potato Pancake

15
2
Easy

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.

Ingredients

500g Low Carb potatoes, peeled and roughly chopped
1 onion, roughly chopped
1 egg
2 tbsp coconut flour
1/4 tsp baking powder
pinch of salt
2 tbsp coconut oil
TO SERVE
sliced spring onion
mint leaves
sesame seeds
shredded red cabbage
mayonnaise
kimchi

Method

STEP 1

Place potato and onion in a blender and process until smooth.

STEP 2

Strain mixture through a fine meshed sieve for 5 minutes.

STEP 3

Place mixture into a medium bowl. Add egg, coconut flour, baking powder and salt and whisk until smooth.

STEP 4

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.