Potato Pancakes

For the dip: Fry the sesame seeds in a dry frying pan over medium heat for 3-4 min, swaying the frying pan slightly. Pull seeds together from frying pan so they don’t burn. Cool for 5 min.

Mix with soy sauce, garlic, scallions, sugar, white wine, sesame oil and chilies. Mix well and pour out into a serving bowl.

Remove peel from potatoes and grate. Add to baking bowl with onions, cornstarch and eggs and season with pepper and salt. Mix well so cornstarch is evenly distributed.

Heat oil in large cast iron skillet until hot. Spoon 1 heaping tablespoon of the mixture onto the hot work surface and gently flatten with a spoon into a potato pancake. Fry for 2-3 min until golden brown. Turn and fry the other side for the same 2 minutes, but do not overheat the frying pan so that the potato pancakes do not burn and do not become fork-tender on the inside. Depending on the size of the frying pan, fry 4 or possibly 5 potato pancakes at the same time. Keep warm in the oven at 120 °C (gas 1-2).

Serve with the sauce as a snack or with kim and long grain rice chi as a main meal.

Note: All ingredients should be ready before grating the potatoes, as they discolor quickly.

Mancini

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