Flourless and Eggless Potato Pancakes
Prep time
Cook time
Total time
These small flourless and eggless potato pancakes are perfect on their own or serve topped with Korean kmchi and fried quail eggs.
Recipe type: Vegetable, Gluten free, egg free, flourless
Cuisine: Fusion
Flourless and Eggless Potato Pancakes:
  • 800 gm or 1.75 lb potatoes (weight is before peeling)
  • sea salt and ground black pepper
  • olive oil or oil of choice
Additional Ingredients:
  • quail eggs
  • Korean kimchi
  1. Peel, grate the potatoes and toss with some sea salt. Leave in a strainer for 10 minutes. After ten minutes, squeeze out as much water as possible. Add a little bit more sea salt and some ground black pepper. Heat about 2 tbsp of oil. Once the oil is hot, shape flat potato cakes between your palms, add to pan and cook until browned on both sides.
  1. Top each potato cake with some kimchi and a sunny side-up quail egg.
When cooking the quail eggs use low, gentle heat. They are very small and cook quite fast, so do not leave unattended.
Recipe by Spicie Foodie ™ at https://www.spiciefoodie.com/2013/07/09/winners-and-quail-eggs-korean-kimchi-and-potato-pancakes/