Korean Style Shredded Potato Pancake Snack Bento (68)

I have this mini cook book with the titled of Step-by-Step Japanese and Korean Cooking, which I placed on the dining table for few days (hse undergoing some works, is in a total mess condition), whenever I glanced at it, it'd haunt me with: "try me, try cooking my recipe..."  So, tried this out at last, since little girl and me like potatoes very much.

I half the original recipe, the ingredients I used were:

5       small potatoes

2       small onion, very finely chopped

1        large egg, beaten

1 1/2  tbsp corn flour

pinch of salt & pepper

1. Peel the potatoes and grate them.  Place in a large bowl with the onion, egg, corn flour and season with salt & pepper, to taste.  Stir very well, making certain that the corn flour is mixed in thoroughly.

2. Heat oil (I used butter & bit of vegetable oil) in a frying pan.  Using a spoon drop about 1 rounded tablespoon of mixture onto the hot surface, spread out gently with the back of the spoon.  Cook for 2 - 3 minutes or until golden brown on both side.

I packed 5 mini pieces for little girl as her snack b4 mental maths class, thinly brushed the pancake with some okonomiyaki sauce and deco the top pancake with mayo & ketchup.  (Hahaha!  I'm cracking idea for Javapot's contest, this is just a warmup ;p )

Verdict:  Both of us loved it, and hubby too.  It is still tasty after it turned cold, so it'd be good for bento.