Recipe: Miso Potato Latkes
Classic potato pancake recipe enhanced with salty umami miso paste
Combining soy sauce and spring onions, these potato latkes are pan-fried until deliciously crispy on the outside and juicy on the inside. Served with a side of Korean Chilli Pickled Mayo, each mouthful is a satisfying flavour bomb.
How to eat Miso Latkes und koreanische Mayo
Delicious served as a spicy breakfast alongside a fried egg, as a starter before an Asian flavoured main meal or enjoyed as a snack with a cold beer on the side.
Miso Potato Latkes
Crispy pan-fried potato latkes with miso and soy, dipped into a Korean gochujang chilli pickle mayo
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Servings: 0 Makes 10
Ingredients
Potato Latkes
- 1 kg potatoes
- 6 spring onions sliced fine
- 2 cloves garlic crushed
- 2 heaped tbsp miso paste
- 2 Tbsp soy sauce
- 1 green chilli minced
- 100 g flour
- 4 small-medium eggs
- Sea salt flakes
- White pepper
- oil for frying
- Korean Chilli Pickle Mayo recipe here
Instructions
- Combine all Korean chilli pickle mayo ingredients, then place in the fridge until needed.
- Grate potatoes with skin-on using the large side of a box grater. Squeeze out all excess liquid until potato is dry.
- Transfer to a bowl. Add sliced spring onions, minced garlic, miso, soy, chilli, flour, eggs and season with salt and pepper. Combine well then form into 10 balls.
- Heat a large frying pan with some oil to medium heat, press potato latkes balls into the pan flat, forming pancakes. Cook gently on each side until golden brown. If you find they are browning too quickly reduce heat so the potato has time to cook properly all the way through. Transfer to the oven on a low heat to keep warm while the remaining pancakes cook.
- Serve pancakes with Korean chilli pickle mayo.
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