Cheesy Potato Pancakes (Gamjajeon)
Deliciously Cheesy and Savory Potato Pancakes
Using leftover potatoes from school lunch inspiration, I made these potato pancakes with plenty of cheese! They’re wonderfully chewy inside with a delightful crisp exterior, and the rich cheesy flavor is just outstanding. You can create a special meal with these simple ingredients.
Main Ingredients
- 3 medium potatoes (approx. 300g)
- 1/2 can Spam (or similar luncheon meat, approx. 100g)
- Plenty of mozzarella cheese (to taste)
- 4 eggs
Batter & Seasoning
- 3-4 Tbsp potato starch (or glutinous rice flour)
- Pinch of salt (adjust to taste)
- Plenty of cooking oil (for frying)
- 3-4 Tbsp potato starch (or glutinous rice flour)
- Pinch of salt (adjust to taste)
- Plenty of cooking oil (for frying)
Cooking Instructions
Step 1
First, prepare the Spam (or luncheon meat). Open the can, remove the contents, and then slice it thinly, about 0.5cm thick. Finely dicing or julienning this Spam will help it blend better with the potatoes for an even tastier result.
Step 2
Wash the potatoes thoroughly and peel them. Using a mandoline slicer or grater, thinly julienne the potatoes, or process them finely in a food processor. If using julienned potatoes, lightly squeezing out the excess moisture can help create a crispier texture.
Step 3
In a bowl, combine the prepared julienned potatoes, diced Spam, and all 4 eggs. Add 3-4 tablespoons of potato starch and a pinch of salt, mixing well until all ingredients are incorporated. You can also use glutinous rice flour instead of potato starch for a chewier texture. Knead the mixture well to ensure all ingredients are evenly distributed.
Step 4
Heat a generous amount of cooking oil in a wide frying pan over medium heat. Once the pan is hot, ladle portions of the potato mixture into the pan, spreading them into round, flat shapes. It’s important not to make the pancakes too thick, as this can prevent them from cooking through properly.
Step 5
Once the potato mixture is spread in the pan, reduce the heat to medium-low and cook slowly to prevent burning. When the bottom side turns golden brown, carefully flip the pancake using a spatula. Cook the other side until it is also golden brown.
Step 6
After both sides are golden brown, generously sprinkle mozzarella cheese over the potato pancakes. Cover the pan with a lid and let it cook on low heat for a short while until the cheese is melted. It’s ready when the cheese is wonderfully gooey and melted.
Step 7
Transfer the finished cheesy potato pancakes to a plate while they are hot and enjoy immediately. Tasting these steaming hot pancakes with their wonderfully stretchy cheese is an absolutely fantastic experience. They also pair wonderfully with a warm cup of tea or a cold beer.
