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.