Korean Style Cheese and Spicy Cabbage Potato Pancakes
These potato cheese pancakes are crispy on the outside, fluffy and chewy on the inside, with a stretchy mozzarella and crunchy spiced slaw filling.
Ingredients
150 g white cabbage, cut to fit the feed tube
50 g carrots
5 spring onions, trimmed, finely chopped
1 garlic clove, crushed
1 red chilli, diced
2 Tbsp gochujang
400 g mashed potatoes, cooked
45 g cornflour
1 Tbsp granulated sugar
100 g mozzarella, grated
150 ml vegetable oil
Instructions
STEP 1/4
Assemble the Express Serve Attachment with the 4mm Grating Disc.
Place a bowl underneath the attachment.
Grate cabbage and carrot into the bowl using the Pusher.
Then add spring onions, garlic, chilli and gochujang sauce.
Stir to combine and set aside.
Remove the attachment from the machine.
STEP 2/4
Fit the Knife Blade.
Add potatoes, cornflour and sugar into the Appliance bowl.
Mix until a dough is formed for 30 seconds on mid speed.
Tip: The dough should not be sticky, add a little more cornflour if necessary and refrigerate if too difficult to work with.
STEP 3/4
Add some of the grated mozzarella into a 1 Tbsp measuring spoon and form into a small mound.
Set aside and repeat the same with the rest of the grated mozzarella.
Take some of the potato dough, about a golf ball size and roll into a ball, then flatten with your palms.
Add 1 round of mozzarella and a little of the cabbage mixture into the centre.
Gradually squeeze the perimeter of the dough into the middle and carefully shape into a ball.
Tip: If the mixture is too sticky, add a little more cornflour to your hands.
Then flatten the ball with your palms and shape into a thick disc.
Repeat the same process with the remaining mozzarella, potato dough and cabbage mixture.
Chill in the fridge for 20 minutes.
STEP 4/4
Add oil into a frying pan.
Heat until hot on a medium-high heat.
Fry the pancakes on each side until golden and crispy for 4-5 minutes on a low heat.
Transfer to a wire rack and let cool.
To serve
Serve with any remaining spicy slaw.
Substitutions
Red chilli can be replaced with chilli flakes.
Gochujang sauce can be replaced with sriracha sauce.
These pancakes are a take on a trendy street food snack that can be found in Korean night markets called 'hotteok'. Our savoury version is made with leftover potatoes and involves making a quick spicy slaw to mimic the crunch and spice of kimchi.
Korean Style Cheese and Spicy Cabbage Potato Pancakes
These potato cheese pancakes are crispy on the outside, fluffy and chewy on the inside, with a stretchy mozzarella and crunchy spiced slaw filling.
Ingredients
150 g white cabbage, cut to fit the feed tube
50 g carrots
5 spring onions, trimmed, finely chopped
1 garlic clove, crushed
1 red chilli, diced
2 Tbsp gochujang
400 g mashed potatoes, cooked
45 g cornflour
1 Tbsp granulated sugar
100 g mozzarella, grated
150 ml vegetable oil
Instructions
STEP 1/4
Assemble the Express Serve Attachment with the 4mm Grating Disc.
Place a bowl underneath the attachment.
Grate cabbage and carrot into the bowl using the Pusher.
Then add spring onions, garlic, chilli and gochujang sauce.
Stir to combine and set aside.
Remove the attachment from the machine.
STEP 2/4
Fit the Knife Blade.
Add potatoes, cornflour and sugar into the Appliance bowl.
Mix until a dough is formed for 30 seconds on mid speed.
Tip: The dough should not be sticky, add a little more cornflour if necessary and refrigerate if too difficult to work with.
STEP 3/4
Add some of the grated mozzarella into a 1 Tbsp measuring spoon and form into a small mound.
Set aside and repeat the same with the rest of the grated mozzarella.
Take some of the potato dough, about a golf ball size and roll into a ball, then flatten with your palms.
Add 1 round of mozzarella and a little of the cabbage mixture into the centre.
Gradually squeeze the perimeter of the dough into the middle and carefully shape into a ball.
Tip: If the mixture is too sticky, add a little more cornflour to your hands.
Then flatten the ball with your palms and shape into a thick disc.
Repeat the same process with the remaining mozzarella, potato dough and cabbage mixture.
Chill in the fridge for 20 minutes.
STEP 4/4
Add oil into a frying pan.
Heat until hot on a medium-high heat.
Fry the pancakes on each side until golden and crispy for 4-5 minutes on a low heat.
Transfer to a wire rack and let cool.
To serve
Serve with any remaining spicy slaw.
Substitutions
Red chilli can be replaced with chilli flakes.
Gochujang sauce can be replaced with sriracha sauce.