🥔 Crispy shredded potato pancakes

4 servings · prep 15 min · cook 15 min

Ingredients

• 3 large potatoes, finely shredded
• 1 carrot, shredded
• 3 spring onions, sliced
• 3 tbsp cornstarch
• 1 tbsp sesame seeds
• Salt, pepper
• Oil for the pan

Method

1. Rinse the shredded potatoes in cold water, then squeeze them hard in a towel: leftover water is what makes them soggy.
2. Mix with the carrot, spring onion, cornstarch, sesame, salt and pepper.
3. Heat a little oil and spread thin pancakes in the pan.
4. Let them brown 5 to 6 min without touching, then flip and brown the other side.
5. Drain on paper towel and serve piping hot.

Adapted from Taste Show (YouTube)

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