Korean Cheese Potato Pancakes
Korean Cheese Potato Pancakes are a savory delight! Learn how to make these crispy, cheesy pancakes with a soft and gooey center, perfect as a snack or side dish for any meal.
Korean Cheese Potato Pancakes are a delightful fusion of creamy potatoes and gooey mozzarella, perfect for a savory snack or side dish. Made by combining mashed potatoes with a touch of potato starch and salt, these pancakes have a soft, chewy texture that contrasts beautifully with the crispy, golden-brown exterior achieved by pan-frying. Each pancake is filled with melted mozzarella, creating a deliciously cheesy surprise in every bite. Easy to make and packed with flavor, these potato pancakes are sure to be a hit with kids and adults alike, whether served on their own or with a dipping sauce.
Ingredients
- 600 grams potatoes
- 4 tablespoons potato starch
- 1/2 teaspoon salt
- 100 grams mozzarella cheese
Nutritional Information
- Calories: 120
- Protein: 3g
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1.5g
- Sugar: 1g
- Sodium: 200mg
- Cholesterol: 5mg
Directions
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Peel the potatoes and boil them in a pot of water for 20-30 minutes until tender.
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While still hot, mash the boiled potatoes thoroughly until smooth. Add the potato starch and salt, then mix everything well for 4-5 minutes until a dough forms.
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Take a small portion of the potato dough and shape it into a ball. Gently press your thumb into the center to create a small hole, then add a piece of mozzarella cheese. Close the hole and reshape it into a smooth ball.
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Heat a little oil in a frying pan over medium heat. Fry the potato balls until golden brown on one side, then flip and cook the other side until equally golden brown.
