Korean Jersey Royal Potato Pancakes (Gamja Jeon)

Crispy and savoury pancakes made with freshly grated Jersey Royal potatoes and local seasonal vegetables. A delightful and simple lunch.

Prep Time

15 minutes

Total Time

45 minutes

Calories

1970

Level

Easy

Yields

4 servings

Cost

£1.51

Season:

🌸 Spring•☀️ Summer

Meal Type:

Breakfast•Lunch•Snack•Dessert

Cuisine:

Jersey•American

Cooking Style:

Quick & Easy

Mood:

Healthy

Ingredients

Servings

750gJersey Royal Potatoes(Peeled and scrubbed)

£3.50

4Spring Onions(Thinly sliced, both white and green parts)

£0.70

60mlJersey Milk

£0.20

4tbspAll-Purpose Flour

£0.05

1Egg(Large)

£0.30

1tspSalt

£0.01

0.5tspBlack Pepper(Freshly ground)

£0.02

0.5tspGochugaru (Korean Chili Flakes)(Optional, for a touch of heat)

£0.15

2tbspSesame Oil(For cooking)

£0.25

1tbspJersey Butter(For cooking, adds extra flavour)

£0.15

0.5Local Courgette (or other seasonal vegetable)(Grated)

£0.40

2tbspSoy Sauce(For dipping sauce)

£0.10

1tbspRice Vinegar(For dipping sauce)

£0.12

1tspSesame Seeds(For dipping sauce)

£0.08

Total Cost

£6.03

£1.51 per serving

The Method

1
Grate the peeled Jersey Royal potatoes using a box grater or food processor. Squeeze out as much excess water as possible using a clean kitchen towel or cheesecloth.
2
In a large bowl, combine the grated potatoes, sliced spring onions, grated courgette, flour, egg, milk, salt, pepper, and gochugaru (if using). Mix well until everything is evenly combined.
3
Heat a large frying pan over medium heat. Add the sesame oil and Jersey butter.
4
Spoon about 1/4 cup of the potato mixture into the hot pan for each pancake. Flatten each pancake slightly with a spatula.
5
Cook for about 3-4 minutes per side, or until golden brown and crispy. Flip carefully to avoid breaking the pancakes.
6
Remove the cooked pancakes from the pan and place them on a plate lined with paper towels to drain excess oil.
7
In a small bowl, whisk together soy sauce, rice vinegar and sesame seeds to make the dipping sauce. Adjust to taste.
8
Serve the Jersey Royal potato pancakes immediately with the dipping sauce. Enjoy!

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My Notes

Nutrition Information

Nutrition per serving (280g)

1970 kcal / 8243 kJ

Carbs

222g

85% of RDA

Fat

98g

140% of RDA

Protein

49g

98% of RDA

Detailed Breakdown

Fibre

26 g

87% of RDA

Sugar

29 g

32% of RDA

Sodium

3200 mg

139% of RDA

Saturated Fat

30 g

150% of RDA

Chef's Tips

Squeezing out the excess water from the grated potatoes is crucial for achieving crispy pancakes. Don't skip this step!

Adjust the amount of flour depending on the moisture content of the potatoes. You may need slightly more or less.

Feel free to add other vegetables like grated carrot or chopped kimchi to the batter for extra flavour.

For a vegan option, omit the egg and increase the amount of milk slightly. You may also need to use a touch more flour to bind the batter.

These pancakes are best served immediately while they are still crispy. They can be reheated, but they will lose some of their crispness.

Cooking Equipment

Large Bowl

Grater

Large Frying Pan

Spatula

Wine Pairings

No wine pairing suggestions available for this recipe.

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