Korean Kimchi Potato Cake

Name: Korean Kimchi Potato Cake
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 tablets kimchi; 1 piece Big potatoes; 1 piece egg; 1 tablespoon Flour; a little salt; a little onion; 2 tablespoons Vegetable oil

by Looking for Peach Blossom Island

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

This is a breakfast cake that my family and I love to eat. Every time I make it with two large potatoes, otherwise it will be less and not enough. My daughter also likes it very much. Although it contains spicy cabbage, it has a crunchy texture and a little bit of sweetness and spicy. It is very appetizing, and children who don't eat spicy can also eat it. Potatoes are soft and non-sticky, and they are very delicious when paired. I promise you will make them once and you will want to eat them next time.
Because it is breakfast, the materials and methods are not complicated, and it can be done in ten minutes. Let's take a look next.

Ingredients

2 tablets Kimchi
1 piece Big Potatoes
1 piece Egg
1 tablespoon Flour
a little Salt
a little Onion
2 tablespoons Vegetable Oil

Korean Kimchi Potato Cake

1. Prepare various materials. Spicy cabbage is Korean kimchi, and a spoonful of kimchi soup is more delicious. Shred the onion, wash and peel the potatoes.

2. Rub the potatoes into thick strips, cut the spicy cabbage into thin strips, and mix well with the onion and kimchi soup.

3. Add 1 tablespoon of flour and mix well. Just use ordinary flour such as dumpling flour.

4. Then add the beaten eggs, a little salt and mix well, and it will be as shown in the picture. Don't put too much flour and eggs at once, as the pie will become too solid, and the texture will be too bad to taste.

5. Add a little vegetable oil to the bottom of the flat-bottomed non-stick pan, heat it up, and put a round metal mold in it. If you don’t care about the good-looking shape, you don’t need a mold, except that the edges will not be very straight, and there will be no effect on other things. This is the three-inch mold I used to make mousse cake, or replace it with a can with cut ends. Put the potato shreds mixed with two chopsticks into the mold, flatten the top a little, and heat it with low heat.

6. After heating for ten seconds, turn the mold sideways and look at it. If the bottom is solidified as shown in the picture, turn the mold completely over so that the unheated side faces down.

7. Use a knife to make a circle around the edge, so that the cake will fall into the pan, and then heat it for a while until the bottom is solidified.

8. Remove the mold from the finished pie, and repeat the steps just now to make the next pie. If there are no molds, or there are more molds, you can do several at the same time.