These tasty pancakes are inspired by Korean potato pancakes, which usually use potato starch, giving them a really nice chewy, gelatinous texture. If you’re not so fond of the texture, you can use cornflour instead of potato starch, which is more widely available. I find equal parts of each is a happy medium.

Potato Pancakes [Vegan]





For the Pancakes:

  • 1 lb 2 oz starchy/floury potatoes, peeled
  • 1 small white or brown onion, peeled
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon baking soda
  • 4 tablespoons potato starch or cornflour (or a combination)
  • neutral-flavoured oil, such as grapeseed or rice bran, for pan-frying

To Serve:

  • kecap manis, for drizzling
  • coriander (cilantro) leaves, to garnish


  1. Preheat the oven to 300°F.
  2. Grate the potatoes and onion into a large bowl, being sure to leave any juices from the potatoes and onion in the bowl. (Alternatively, coarsely chop them, then process in a blender or food processor until very finely chopped, then transfer the chopped veggies and any liquid to a large bowl.)
  3. Stir in the salt, baking soda and potato starch until well combined. Pour enough oil into a frying pan to lightly cover the base and place over medium heat until the oil is hot. Cooking the pancakes one at a time, add one-quarter of the mixture (about  cup) for each pancake, spreading it out with a back of a spoon to about 5 mm (1/4 inch) thick. Cook for 3 minutes on each side, or until golden and cooked through.
  4. Drain on paper towel and keep warm in the oven while cooking the remaining pancake batter.
  5. Serve the pancakes warm, drizzled with the dressing and kecap manis, and sprinkled with coriander.


If you leave the batter too long, a black layer will form on the surface due to oxidisation. It isn’t at all harmful; you can simply scrape it o and use the batter without any concern. Kecap manis isn’t essential — especially for those who can’t eat gluten — but it does top these pancakes o. You can find it in Asian grocery stores and some supermarkets. (For gluten-free pancakes, use a gluten free kecap manis, which is sometimes labelled ‘sweet soy sauce’.) Potato starch is stocked by Asian grocers and many health food stores.