Korean Potato Cheese Pancakes

Ingredients

• 300 g mashed potato
• 3 tbsp cornflour (or glutinous rice flour if you want a mochi texture)
• salt (pinch)
• white pepper (pinch)
• 60 g mozzarella cheese (shredded or cubes for stuffing)
• 1 tbsp oil (for pan frying)

Steps

1. 1

   In a mixing bowl, combine 300g of mashed potato with 3 tablespoons of cornflour (or glutinous rice flour for a chewier texture).

2. 2

   Season the potato mixture with a pinch of salt and white pepper, then mix until a smooth dough forms.

3. 3

   Divide the potato dough into equal portions and flatten each piece into a disc in your palm.

4. 4

   Place a portion of mozzarella cheese in the center of each disc, then fold the edges up and over to wrap the cheese completely, sealing it inside.

5. 5

   Heat a small amount of oil in a pan over medium heat.

6. 6

   Place the potato cakes in the pan and fry both sides until they are golden brown and crispy.

Notes

Using glutinous rice flour instead of cornflour will result in a 'mochi-like' chewy texture. Ensure the mashed potatoes are smooth and not too watery for the best dough consistency.

Nutrition per serving

• appetizer
• snack
• vegetarian
• gluten-free
• pan-fried
• korean