Ingredients

The following ingredients have 1 Servings
  • 1 pound Idaho Russet potatoes
  • about ½ large yellow onion
  • 2 pounds Napa cabbage, (cut into large chunks)
  • 1 cup breadcrumbs
  • 3 eggs
  • 2 tablespoons chili paste
  • 1 teaspoon minced garlic
  • salt and freshly ground black pepper to taste
  • grapeseed oil for the pan

Instruction

  • Grate potatoes, onion and cabbage. Set up your food processor with the grater attachment. Peel the potatoes and cut them into pieces that will easily fit into your food processor. Grate the potatoes and onion in a food processor, and immediately place them in a strainer, over a mixing bowl. Without separating the leaves, keeping the head of cabbage as intact as possible, cut it into large pieces that will easily fit into your food processor. Shred the cabbage.
  • Drain. Use your hands to squeeze the grated potatoes and onion firmly to get any extra liquid. Let them sit for a few minutes and then squeeze them again.Then squeeze any excess liquid from the cabbage. (Using your hands works the best.)
  • Mix. Combine the potato mixture with the cabbage, breadcrumbs, eggs, chili paste and garlic. Mix until well blended.Season generously with salt and pepper.
  • Test the batter. As with any savory pancake I make, here too, it's important to do a "seasoning test" before making all of them. Do this by heating a bit of the grape seed oil in a sauté pan and once it's hot, place a very small amount (about 1 teaspoon) of the mixture in the pan. Sauté until it's golden brown, about, about 20 seconds per side. Now taste. Does it need more salt and pepper? Adjust the seasonings!
  • Cook. Generously coat a large sauté pan with grapeseed oil, and place it over medium-high heat.Use a ¼ cup measure to shape approximately 16 evenly-sized pancakes, placing them in the preheated pan as you go. There should be at least a couple of inches between them. Use a flat-bottomed spatula to gently press the pancakes down to flatten them -- they should be about ¼ inch thick. Cook until they are golden brown, about 2 minutes per side.Continue sautéing the pancakes using more of the oil if necessary, until you've used the entire mixture.
  • Serve warm or hot.