Curried Shoestring Potato Pancake recipe - ingredients, nutrition and when to eat it
A golden pan-fried pancake made with thinly shredded potatoes and a touch of curry.
A golden pan-fried pancake made with thinly shredded potatoes and a touch of curry. Its crisp edges and fluffy potato center make it a tasty side dish or accompaniment to a filling meal.
Vegetables · 20 minutes to cook
Nutrition (per 246g serving): 331.9 kcal · protein 7g · carbohydrate 56.2g · fat 9g · sodium 578.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the potato strips are too thick, they will take longer to cook through.
Tips: Use just enough batter to lightly coat the potatoes so their texture stands out.
Tips: Spread the mixture thinly in the pan for crispier edges.
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Ingredients (1 serving)
- Potato — 150 g
- Curry powder — 8 g
- Korean pancake mix — 35 g
- Water — 45 ml
- Cooking oil — 2 tsp