Curry Potato Pancake

Ingredients

Potato 150g, Organic Flour 50g, Curry Powder 15g, Onion 70g, Arugula 3g, Garlic Oil 30g 소스 : Balsamic Vinegar 30g, Low-sodium Soy Sauce 15g, Sugar 15g

Instructions

1. 1

   Peel the potato, julienne 1, and soak in water.

   
2. 2

   Grate 1 potato and separate the juice from the solids.

   
3. 3

   Finely julienne the onion, and mix the grated dried pollock, julienned potato, and julienned onion in a bowl to make batter.

   
4. 4

   Make the sauce.

   
5. 5

   Pan-fry into bite-size jeon.

   
6. 6

   Rinse the arugula briefly in water and plate together with the jeon.