Description
Delightful Korean cheese potato pancakes made with mashed potatoes and mozzarella, perfect for any gathering.
Ingredients
Scale
- 500 g peeled potatoes (or 600 g unpeeled)
- 40 g sugar
- 50 g cornstarch
- 100 g mozzarella, shredded or cut into cubes
- A pinch of salt
- Cooking oil for frying
Instructions
- Fill a pot with water, add a pinch of salt, and bring to a boil. Cut the potatoes into large chunks and add them to the pot. Boil until fully cooked, about 15-20 minutes. Drain and mash potatoes until smooth.
- Add sugar and cornstarch to the mashed potatoes and mix until combined.
- With clean hands, shape about 90g of potato mixture into a ball, place a piece of mozzarella in the center, and wrap the potato mixture around the cheese.
- Flatten the ball into a pancake about 1 cm thick.
- Heat cooking oil in a frying pan over medium heat. Cook each pancake for about 3 minutes per side, until golden brown.
Notes
Adjust the sugar and salt to your preference. Experiment with different types of cheese for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 25mg
Keywords: Korean pancakes, potato pancakes, cheese pancakes, comfort food, appetizer
