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  • 500 g potatoes, peeled and grated
  • ¼ cabbage, finely sliced
  • 40 g flour
  • 2 free-range eggs, lightly beaten
  • 2 T Asian gochujang paste
  • 1 T fresh ginger, grated
  • 2 spring onions, chopped
  • 15 g coriander, chopped
  • sea salt and freshly ground black pepper, to taste
  • 2 T coconut oil
  • For serving:
  • 6 free-range eggs
  • 2 T coconut oil
  • 1 cup mayonnaise
  • 2 T Asian chilli Szechuan oil
  • 2 spring onions, chopped
  • 15 g fresh coriander

1. Mix the potato with the cabbage, flour, eggs, gochujang paste, ginger, spring onions and coriander. Season to taste.

2.  Heat the coconut oil in a pan over low heat and add 1/6 of the mixture to the pan. Press down to flatten to about ½ cm in thickness. Cook for 3–5 minutes or until golden brown. Turn over and cook for another 2 minutes. Set aside and repeat with the remaining mixture.

3. Fry the eggs in the coconut oil until crispy. Top the pancakes with the eggs, drizzle with the mayonnaise and chilli oil and serve scattered with the spring onions and coriander.

Cost per serving:  R23.58

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Recipe by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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