Inspired by the viral potato pancakes !

This EASY recipe is inspired by the viral mozzarella potato Korean pancakes but with more flavour from the corn and spices. I added a Mexican inspired seasoning but feel free to add your favourite herbs or skip

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🌱Vegetarian

🍽️ 3 pancakes

🌽Ingredients

• 120g sweetcorn

• 200g potatoes

• 35g plain flour

• 12g cornstarch

• 100g shredded mozzarela

• Seasoning: paprika, salt, chilli, cumin.

• Olive/vegetable oil to cook

🌽Method

• Peel and cut the potatoes in cubes. Boil in a pot with water for 18-20min until they become tender and you can easily pierce them with a fork. Drain the water and transfer to a bowl to mash them with a fork or potato masher

• Add the flour, cornstarch and seasoning and mix well with the potatoes. Then add the sweetcorn and mix well until obtaining a homogeneous bawl

• Roll around 1/4 cup of dough into a ball, flatten it with your palms, and place 1 tbsp of cheese in the centre (compact the cheese into a 1 tbsp measuring spoon so it’s easier to wrap in the dough). Gradually squeeze the dough around the cheese making a sphere. Flatten the ball with your palms, and round the edges to make a circular shape.

• Add olive/vegetable oil to a frying pan until the entire pan gets coated, bring to medium heat, and shallow fry the pancakes for 4-5 minutes on each side or until golden brown. Transfer to some kitchen paper to remove excess oil. Serve and enjoy while hot!

FAQS and Tips

• For a gluten-free option substitute the plain flour with cornstrach