Shredded Potato and Flying Fish Roe Pancake

Name: Shredded Potato and Flying Fish Roe Pancake
Total time: 1 h 2 min
Cuisine: Korean
Ingredients: Potato 400g; Flying fish roe 60g; Black pepper To taste; Curry powder 1/2 tbsp; Mayonnaise 1 tbsp; Potato starch 5 tbsp; Water 1 tbsp; Cooking oil 3 tbsp

This is a recipe for a crispy and savory shredded potato and flying fish roe pancake made with potatoes, flying fish roe, and curry powder.

KoreanSide Dish

⏱️ 62 min total📝 8 steps

🍳 Start Cooking

What You'll Need

Potato400g

Flying fish roe60g

Black pepperTo taste

Curry powder1/2 tbsp

Mayonnaise1 tbsp

Potato starch5 tbsp

Water1 tbsp

Cooking oil3 tbsp

Instructions

Use a mandoline or grater to thinly shred 400g of potatoes.

Wash the shredded potatoes in water to remove the starch and keep them in cold water in the refrigerator.

⏱️ 60m 0s

Drain the potatoes, place them in a bowl, and add 60g of flying fish roe, black pepper to taste, 1/2 tbsp of curry powder, 1 tbsp of mayonnaise, 5 tbsp of potato starch, and 1 tbsp of water, then mix well to make the batter.

Pour 3 tbsp of cooking oil into a pan, preheat over medium-low heat, then add the potato batter and spread it out widely.

Press down firmly on the potato batter with a spatula or your hands to shape it solidly.

Once the bottom is golden brown, flip it over with a spatula.

Turn the heat up to high and cook the other side until crispy.

⏱️ 2m 0s

Once both sides are golden and crispy, it is done.