Potato-Leek pancakes

• Posted on 18th April 2012
• in Appetizers, Asian, Vegetarian
• by blackdogfoodblog

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I’m back!!!! Yes, I am still alive and well. We just went through some kitchen cabinet work so our kitchen was all torn apart. At some point, I did not even have an access to the refrigerator….but it’s all done and it feels good to be back. Hope some of you missed me.
With the kitchen all torn apart, the only food I could make was simple and fast dishes like potato-leek pancakes. We were invited to a dinner party a few weeks ago and I made these on a tiny corner of the kitchen counter while our worker Santos measured things. Many people at the party asked for the recipe so I decided to post it. It makes a great appetizer and after-school snack. In my case, after-work snack for my husband. He is a doctor and after his hard day of working at a hospital, he comes home and continues working on his new side project  ( He invented aquarium algae cleaner. http://flippercleaner.com/  Check it out. Blackdogfoodblog special: when you order, mention my blog, he will send you free blades!! ). So he really appreciates a little snack waiting for him when he gets home. And for me, I have acid reflex (I know…ouch) so potatoes soothe my stomach. (Potatoes help with digestion, great anti-acid, got tons of vitamins, calcium and iron so eat up! )

Ingredients
(Makes 5~6 small pancakes)
1 large Yukon gold potato (waxy ones, not Russet potatoes that you use for baked potatoes)
Half of lemon
Half of red pepper
1 bunch chives
2 teaspoon olive oil
1 egg
1 leek
1 small garlic
1 cup panko crumbs (Japanese bread crumbs)
Salt and pepper to taste

For dipping sauce: 2 Tablespoon soy sauce, 2 teaspoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon red chili flakes

Preparation
1. Peel the potato and grate it using box grater (Use small holes making it fine grates : it will cook faster)

2. Squeeze moisture out of grated potato.
3. Add lemon juice right away. (It will help from oxidizing turning it to brown)
3. Thinly slice leek, wash them and strain it.

4. Small dice red pepper
5. Small dice chives
6. Mix all the ingredients above in a bowl.

7. Add egg, olive oil, panko, garlic(grated) and mix it with a fork. (Be gentle, if you mix it too much it will become dense pancake. Mixing lightly with a fork will make light and airy pancakes)
8. Salt and pepper

9. Heat grape seed oil in non-stick pan.  (Pan has to be HOT enough!)
10. Shape the potato batter into a small round and cook it till golden brown. (I like mine a little soft not too crispy. Just tiny bit brown on one side then I flip it)
11. Enjoy with dipping sauce!