Korean Cheese Potato Pancakes (Without Rice Flour)
If you've got some potatoes sitting in your pantry and want to try a new way of making potatoes, try these Korean cheese potato pancakes! They are filled with plenty of cheese and fried until golden brown and crispy!
Yield: 6 pancakes
Calories: 173kcal
Ingredients
- 500 g peeled potatoes | 600g / 1.3 lb unpeeled potatoes
- 40 g sugar
- 50 g cornstarch
- 100 g mozzarella | shredded or cut into cubes
- a pinch of salt
- cooking oil
Instructions
- Cook the potatoes - In a pot, boil water with some salt. Make sure to add enough salt so that the potatoes don’t taste too bland since we aren’t adding any more salt later on (we want to avoid a strong salty taste as the potatoes are slightly sweetened by sugar).
- Cut the potatoes into large chunks and boil until they are fully cooked. Drain the water then mash the potatoes.
- Make mashed potato balls - Add sugar and cornstarch and combine with the mashed potatoes.
- Grab some mashed potatoes (about 90g / 3.15 oz) and form a ball. Flatten the ball and add some mozzarella in the middle. Push the mozzarella in while wrapping up the mashed potatoes around the mozzarella. Shape it into a ball.
- Flatten the ball so it forms a pancake about 1 cm / 0.4” thick.
- Pan-fry the pancakes - In a pan, heat some cooking oil on medium heat and pan-fry the pancakes on each side for 3 minutes or until they become golden brown - add a generous amount of oil so that the pancakes fry properly.
Nutrition
Serving: 1 pancake | Calories: 173kcal | Carbohydrates: 30g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 109mg | Potassium: 361mg | Fiber: 1g | Sugar: 7g | Vitamin A: 114IU | Vitamin C: 5mg | Calcium: 95mg | Iron: 1mg
