Kimchi Potato Pancake

Korean cuisine uses a wide variety of vegetables and greens. We married the popular condiment with our very own favorite mashed potatoes – Idahoan® RUSTIC Russets Mashed Potatoes! It’s a surprising combination that is irresistible.

TIME

36 minutes

YIELD

DISH TYPE

Appetizer

Print Recipe

Save Print

Kimchi Potato Pancake

Prep time: 30 mins

Cook time: 6 mins

Total time: 36 mins

Serves: 90

Ingredients

1 bag Idahoan® RUSTIC Russets Mashed Potatoes
1 16 oz jar prepared kimchi, medium heat
16 oz firm tofu
20 oz all-purpose flour
20 eggs, beaten
2 garlic bulbs, minced
3 oz canola oil
1 tsp each salt and freshly ground black pepper

Instructions

Coarsely chop the kimchi, reserving all excess liquid.
Prepare package of Idahoan Rustic Russets mashed according to directions.
Crumble the tofu and press to remove any excess liquid.
In a large bowl, mix all the ingredients together.
Using a 2-3 oz scoop, place batter on a well-oiled and preheated (med-high heat) skillet, griddle or wok.
Gently press with a spatula to flatten and cook until golden brown on both sides
Pat with oil and serve.

Note: Top with shredded Korean BBQ, Wasabi and Co-Chu-Jang