Golden Kimchi Potato Pea Pancake Stacks with Sesame Scallion Yogurt

Golden Kimchi Potato Pea Pancake Stacks with Sesame Scallion Yogurt 🥔🌿 These crisp potato pancakes are built for the best kind of savoury contrast: golden lacy edges, sweet little peas, tangy chopped kimchi and a cold sesame-scallion yogurt spooned over the top. They work as a vegetarian dinner with a salad, a brunch plate with eggs, or a snacky sharing board when you want something bright and crunchy. Yield: 10-12 small pancakes Time: about 35 minutes Ingredients: For the pancakes: - 650 g floury potatoes, peeled and coarsely grated - 150 g kimchi, drained well and chopped - 90 g frozen peas, thawed and patted dry - 3 scallions, thinly sliced - 1 large egg - 3 tbsp plain flour or rice flour - 1 tbsp toasted sesame seeds, plus extra to finish - 1/2 tsp fine sea salt - 1/4 tsp black pepper - 3-4 tbsp neutral oil, for frying For the sesame scallion yogurt: - 220 g thick Greek yogurt - 2 scallions, very finely sliced - 1 tbsp lime juice - 1 tsp toasted sesame oil - 1 small garlic clove, finely grated - 1 tsp honey or maple syrup - Small pinch of salt To serve: - Extra kimchi - Lime wedges - Sesame seeds - Chilli oil, optional - Cucumber, dressed leaves or a simple slaw Method: 1. Grate and squeeze. Put the grated potatoes in a clean tea towel and squeeze hard over the sink until they feel much drier. This step is what gives the pancakes crisp edges instead of a steamed middle. 2. Make the mix. Add the squeezed potato to a bowl with chopped kimchi, peas, scallions, egg, flour, sesame seeds, salt and pepper. Mix until everything is lightly coated and starts to hold when pressed. If the kimchi was very juicy, add another teaspoon or two of flour. 3. Stir the sauce. Mix the yogurt with scallions, lime juice, sesame oil, garlic, honey and a pinch of salt. Keep it cold while the pancakes cook so it stays thick and fresh. 🥣 4. Shape thin pancakes. Heat a wide pan over medium heat with a thin layer of oil. Drop in small handfuls of mixture and flatten them to about 1 cm thick. Thin is important: the edges crisp before the centre gets heavy. 5. Fry until deeply golden. Cook for 3-4 minutes on the first side without fussing, then flip and cook 3 minutes more. The pancakes should be bronze at the edges, tender inside and sturdy enough to stack. 6. Drain and repeat. Move cooked pancakes to a rack or kitchen paper and keep frying the rest, adding a little more oil only when the pan looks dry. 7. Serve. Stack the hot pancakes, spoon over sesame scallion yogurt, then finish with sesame seeds, extra scallions, lime wedges and a little chilli oil if you like heat. Add extra kimchi at the side for sharpness. ✨ Serving and storage: - Best texture: serve straight from the pan while the edges are crisp. - Make ahead: mix the yogurt up to 24 hours ahead and keep chilled. - Leftovers: store pancakes and yogurt separately. Reheat pancakes in a dry pan or hot oven until the edges come back. - Bigger meal: add cucumber salad, fried eggs, or a bowl of greens. Save this one for a punchy vegetarian plate with crunch, heat and cool creamy sauce. 💚 Tasteloom.club - easy recipes for everyday cravings