Ingredients
Scale
- 1 medium-sized potato (300g)
- 2–3 tbsp rice flour
- 1 tbsp sugar
- ¼ tsp salt
- Shredded mozzarella cheese
- 1–2 tbsp oil (for cooking)
Instructions
- Peel and chop the potato into chunks. Steam for 10-15 minutes until soft.
- Transfer the steamed potatoes to a bowl. Add rice flour, sugar, and salt, and mash everything together until well-combined.
- Scoop out a portion of dough into your palm and flatten it slightly. Place a generous amount of shredded mozzarella in the center, then wrap the dough around it, pinching to seal tightly.
- Flatten the filled dough slightly again and heat oil in a frying pan over medium-high heat. Cook each pancake for about 10-12 minutes, turning until golden brown on both sides.
Notes
For an extra flavor boost, consider adding garlic powder or black pepper. Serve warm, garnished with chopped green onions or soy sauce.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg