Korean Potato Cheese Pancake

Step 1

Wash, peel, and chop potatoes into chunks. Transfer potatoes to boiling water with 1 tsp of salt and cook for 15-18 mins, or until tender.

Step 2

Drain and mash potatoes until smooth. Add cornstarch and mix until a solid dough is formed (Note 1).

Step 3

Roll 1/4 cup of dough into a ball, flatten it with your palms, and place 1 tbsp of cheese in the centre (Note 2).

Step 4

Gradually squeeze the perimeter of the dough into the middle, moulding and compacting it into a sphere.

Step 5

Flatten the cheese-filled ball with your palms, and round the edges to make it a perfectly circular shape (Note 3).

Step 6

Fill a non-stick pan with vegetable oil until the entire pan gets coated, turn the heat to low, and shallow fry the pancakes for 4-5 minutes on each side (Note 4).

Step 7

Once golden and crispy on both sides, transfer to wire rack to cool.

Step 8

Garnish with dried parsley on each pancakes, and enjoy!