Potato and chives pancake bites with spicy soy glaze

Ingredients

• 3 medium russet potatoes
• 2 eggs
• 1/2 cup of chives
• 3 tbsp of flour
• 1/2 tsp of five spice powder
• 2 tbsp of oyster sauce
• A pinch of salt
• 1 tbsp of oil, for frying
• 2 tbsp of Lee Kum Kee Chilli Bean Sauce (doubanjiang)
• 1 tbsp of white sugar
• 1 tbsp of water
• Toasted sesame seeds (optional)

Method

1. To make the spicy soy sauce, mix the doubanjiang, 1 tbsp of oyster sauce, white sugar and water together until everything is all combined and set aside.
2. For the pancake batter, first dice the chives into small pieces and add it to a bowl then coat it with flour. Shred the potatoes with a grater then add it with the chives. Then add in the eggs, five spice powder, 1 tbsp of oyster sauce, a pinch of salt and mix together.
3. In a medium pan, add 1/2 tbsp of oil and pour in half the batter. Turn to low heat and cover with a lid, letting it cook for around 4-5 minutes. Flip and cook for the same time or until golden brown. For the last few minutes, cook with the lid uncovered and brush on the spicy soy sauce. Do the same with the remaining batter. Sprinkle with toasted sesame seeds (optional) then cut the pancake into small bite sizes. Enjoy!

Product used in recipe

• Lee Kum Kee - Chilli Bean Sauce