This is a fusion dish inspired by the Korean seafood pancake and the Swiss rösti. Instead of using just regular potatoes, I added in sweet potatoes as well to give the pancakes some natural sweetness. If you like, you can also use scallops and lump crab meat besides squids and prawns.
I made a lighter version of dipping sauce by using plain non-fat yogurt instead of mayonnaise and gave it a lovely reddish colour and spicy punch with gochujang (Korean chilli paste).
The potato pancakes were crispy on the outside, moist and tender on the inside. An absolutely delish snack to munch on. Enjoy!
Seafood Potato Pancake Recipe
Ingredients (makes 4 pieces)
200g Australian baby potatoes, grated
150g Japanese sweet potatoes, grated
1 squid, cleaned & chopped
6 large sized prawns, shelled, deveined & chopped
handful of chopped spring onions
40g all-purpose plain flour
2 tbsp water
1/2 tsp sea salt
few dashes of freshly ground black pepper
4 tbsp sunflower oil
For the sauce: (combine in a bowl)
1 tsp gochujang
3 tbsp plain non-fat yogurt
1. Put all ingredients (except oil) in a mixing bowl and stir to combine. Use a spoon to roughly divide the mixture into 4 equal portions.
2. Heat oil in a frying pan or skillet. Use a spatula spoon to scoop up one portion of the potato mixture and transfer onto the frying pan in one lump. Gently press down to form a patty. Repeat till the remaining 3 portions are used up.
3. Pan-fry the pancakes till the bottom turns golden brown and flip to brown the other side.
4. Transfer the pancakes onto paper towels to absorb excess grease.
5. Serve the pancakes with the gochujang-yogurt sauce.