(Hosting Weekend Herb Blogging!)
It is a busy weekend here on A food lover´s journey. Yesterday, I posted about Vietnamese preserved mustard cabbage for Delicious Vietnam. And now, let´s turn to another famous Asian pickles, kimchi.
I made kimchi once in a while, but most of the time I just buy a small container from a Korean grocery in the CBD. Uncooked, I am the only one who ever touches the stuff. But when the kimchi is used as ingredient for various dishes, it is a different story! We all love the chicken kimchi pizza. And recently, we have also enjoyed kimchi and potato pancakes!
These pancakes are a breeze to make, and so versatile, too. Add seafood, drained canned tuna, chopped cooked meats if you are in the mood for something more substantial. I am pretty happy with the vegetarian version though. They have that spicy tanginess that goes so well with the fried pancake texture.
I have the honour of hosting Weekend Herb Blogging #309, which turned 6 last week. WHB is now coordinated by Haalo from Cook (almost) anything at least once.
Kimchi and potato pancakes
3 large potatoes
100g sour cabbage kimchi
80g plain flour
½ tsp salt
(Optional) a small can of tuna (drained), or 100g or so of chopped seafood (fish fillet, prawns etc.)
Oil to shallow fry
To serve: kewpie mayonnaise or sriracha
Peel the potatoes, cut into thin strings and soak in lightly salted water for 5-10 minutes.
Take the kimchi out of the container. Do not squeeze out the juice, cut kimchi into small pieces (best to use scissors).
In a large mixing bowl, put in kimchi, flour, salt, pepper, drained potato string and seafood if using.
Add enough water to combine all the ingredients together. Mix quickly until just combined.
Add oil in a hot frying pan so you have about 1cm of oil. When the oil is hot, spoon ¼ cup of mixture per pancake into frying pan. Cook two sides until golden brown. Serve hot with : kewpie mayonnaise or sriracha