Quick Potato Salad Chijimi (Pancake) with Perilla Leaves
Leftover Transformation! Easy Perilla Leaf Pancakes Using Potato Salad
Got some leftover potato salad from yesterday? Don’t let it go to waste! Transform it into the easiest perilla leaf pancakes you’ll ever make. The fragrant aroma of perilla leaves combined with the creamy texture of potato salad creates a delightful dish. It’s perfect as a snack for kids or a simple appetizer to go with drinks.
Main Ingredients- Leftover potato salad (as needed)
- Fresh perilla leaves
- Pancake mix or all-purpose flour
- Eggs
- Ketchup (for dipping)
- Cooking oil (brown rice oil or regular vegetable oil)
Cooking Instructions
Step 1
First, use your leftover potato salad as is. If the potato salad is too stiff, you can add a tiny bit more mayonnaise to adjust the consistency.
Step 2
Rinse the fresh perilla leaves thoroughly under running water. Pat them dry completely with paper towels; this step is crucial for making the pancakes crispy. Lightly dust the inside surface (the side you’ll put the filling on) of each perilla leaf with pancake mix or flour. This helps the potato salad adhere better.
Step 3
Place a desired amount of the prepared potato salad onto the floured side of the perilla leaf. Leave a small margin at the edges. Fold the perilla leaf in half to enclose the filling, ensuring it doesn’t spill out. Then, roll it up tightly to keep it from unfolding.
Step 4
Roll the filled and rolled perilla leaf in the pancake mix (or flour) again, ensuring it’s lightly coated on all sides. Avoid applying too thick a layer, as this can obscure the natural flavors of the ingredients.
Step 5
In a wide bowl, crack the eggs and whisk them well. To eliminate any eggy smell, add a few drops of cooking sake or mirin, or a tiny drizzle of sesame oil to the egg mixture. Dip the coated perilla rolls into the egg wash, ensuring they are evenly covered on all sides.
Step 6
Heat a generous amount of cooking oil (brown rice oil is recommended) in a frying pan over medium-low heat. Carefully place the egg-dipped perilla rolls into the hot pan. Fry them, turning occasionally, until both sides are golden brown and crispy. Pay attention to the heat to prevent burning.
Step 7
If the pancakes are large, you can cut them in half for easier handling and eating.
Step 8
Serve the finished potato salad perilla pancakes with a side of sweet and tangy soy dipping sauce (so-much-ganjang) or ketchup. Enjoy them while they’re hot for a delightful contrast of crispy exterior and soft, flavorful interior.
