Kimchi Chickpea-Potato Pancakes

chickpea potato pancakes
  • 1 cup Japanese sweet potato, grated
  • 3/4 cup kimchi, chopped
  • 1/2 cup scallions, diced
  • 1/2 cup chickpea flour
  • 1 Tablespoon kimchi juice
  • 1 Tablespoon rice wine vinegar
  • 1 Tablespoon soy sauce or liquid aminos
  • 1 large egg
  • 1/4 cup Pompeian Grapeseed Oil

For the Spicy-Sweet Dipping Sauce:

  • 1/3 cup soy sauce or liquid aminos
  • 1 Tablespoon maple syrup
  • 1 Tablespoon chili paste
  • Sesame seeds, for garnish
  1. Prep and add all kimchi chickpea-potato pancake ingredients to a medium-sized bowl. Mix until well combined. 
  2. Heat a cast iron skillet or nonstick pan over medium heat and add the Pompeian Grapeseed Oil to the pan. 
  3. Begin to form the batter into 8 equally-sized pancakes with your hands, compressing them and flattening them out.
  4. Carefully add 2-3 pancakes to the skillet at a time, using a metal spatula. Cook on each side for 3-4 minutes, or until browned and cooked through.
  5. Once cooked, transfer the pancakes to a baking sheet lined with paper towels. 
  6. When all pancakes are finished cooking, top with yogurt, scallions and sesame seeds.
  7. In a small bowl, whisk together your spicy-sweet dipping sauce. Serve with your kimchi chickpea-potato pancakes.

Author: Brewing Happiness

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