I don’t really know what these are, and so coming up with a name for these in today’s post was a real headache. But that’s okay, because I’ve been more than compensated by how fun and delicious the recipe is!
These curried potato pockets are the result of a marriage between the Indian aloo paratha and the Chinese pan-fried bun, and let me assure you that it is a very happy marriage indeed. Think fluffy surrounded by chewy. Think creamy and rich. Think spiced and piping hot. Do not think burning your tongue on molten potato magma because you didn’t wait to take the first bite, or the second or third.
The Chinese new year is looming round the corner, and here I am making Korean potato pancakes. The thing is, being Chinese doesn’t mean you automatically know how to cook the food. To me, ‘Chinese food’ basically amounts to a vegetable stir fry with soy sauce splashed in at some point. Pathetic, I know.
But what is not pathetic is today’s recipe for Korean potato pancakes. Unlike the regular pancakes, these pancakes are savoury and have a dense and slightly chewy texture. They are also gluten free and vegan because the pancakes are made entirely of potato- no flour, eggs, or milk!
No refined oils, no processed carbs, no gluten, just chock full of honest to goodness nuts and seeds with salt and spices. How did I not try this sooner? I mean, look at these gorgeous crunchy crackers! Aren’t they amazingly pretty to look at? And the texture! The taste! Crunchy, nutty, and earthy from the oregano, paprika, and cumin. Deeelicious. They’re practically beckoning to me to dive in- face first- and nosh myself silly on omega-3, protein, and fibre.
Out of curiosity, I bought two boxes of kasha back from a shop the other day.Kasha is basically roasted buckwheat groats, but apart from that I didn’t have the faintest idea of what to do with them. (Yep, that’s me, and my random curiosity purchases.) Continue reading