Spicy Cabbage Potato Pancakes are crispy on the outside, and packed with tender potatoes, cabbage and a kick of heat on the inside. They're fantastic for brunch, lunch or dinner.
Makes about 16 pancakes / serving size: about 3
Peel the potatoes and cut them into pieces that will easily fit into your food processor. Grate the potatoes and onion in a food processor, and immediately place them in a strainer, over a mixing bowl. Then use your hands to squeeze the grated potatoes and onion firmly to get any extra liquid. Let them sit for a few minutes and then squeeze them again.
Just as you squeezed any excess liquid out of the potatoes, do the same with the cabbage. Then add it to the potato mixture, with the chile paste and garlic. Mix until everything is well combined. (Using your hands works the best.)
Generously coat a large sauté pan with grapeseed oil, and place it over medium-high heat.
Use a 1/4 cup measure to shape approximately 16 evenly-sized pancakes, placing them in the preheated pan as you go. There should be at least a couple of inches between them. Use a flat-bottomed spatula to gently press the pancakes down to flatten them -- they should be about 1/4-inch thick. Cook until they are golden brown, about 2 minutes per side.
Serve warm or hot.
The measurements in this recipe can all be "give or take" a bit.
If you're gluten-free, simply use gluten-free bread crumbs.