Ingredients:

500 g
1
2
2 tbsp
1/4 cup

Dipping Sauce:
2 tsp
2 cloves
2
1/4 cup
1 tbsp
1 tbsp
2 tsp
1 tsp
 

potatoes
large onion, very finely chopped
eggs, beaten
corn flour
oil

sesame seeds
garlic, finely chopped
spring onions, very finely sliced
soy sauce
white wine
sesame oil
caster sugar
chopped red chili

Method:

1. Peel the potatoes and grate them on the coarse side of a grater. Place in a large bowl with the onion eggs, corn flour and season with salt and pepper, to taste.

2. Heat the oil in a large heavy-based frying pan. Using 2 spoons drop about 1 rounded tablespoon of mixture onto the hot surface, spread out gently with the back of a spoon so the pancake is about 6 cm in size. Cook each side for 2-3 minutes or until golden brown.

3. To make Dipping Sauce: Dry-roast the sesame seeds in a frying pan, shaking the pan regularly, for 3-4 minutes over low heat, or until the seeds are golden brown. Remove from the pan to prevent burning and let cool for 5 minutes. Combine with the garlic, spring onions, soy sauce, white wine, sesame oil, caster sugar and chili. Mix well and then place in a serving bowl.

4. Serve pancakes with the sauce as a snack or with rice and pickled cabbage (Kim Chi) as part of a meal.

Notes: Have all the ingredients ready before potatoes are grated as they will discolor quickly.

Makes about 18