Potato Pancake Recipe

• 2 tablespoon vegetable oil
• 1 small red onion, finely chopped
• 600 g potatoes
• 50 g sesame seeds, toasted
• 1 tablespoon corn flour
• 160 ml vegetable oil

Topping

• 30 g butter
• 4 egg, lightly beaten
• 160 ml fresh milk

Sauce

• 1 teaspoon corn flour
• 2 tablespoon water
• 80 ml light soy sauce
• 60 ml rice vinegar
• 2 teaspoon sesame oil

Procedure:

1. Heat oil pan
2. Add onion, cook, stir until soft
3. Remove onion from heat, allow to cool
4. Coarsely grate potatoes
5. Combine onion mixture, potatoes, seeds and corn flour in bowl
6. Heat 2 tablespoon of oil in heavy frying pan
7. Spread 1/4 cup (60 ml) potato mixture into pan
8. Cook the potato mixture on both sides until well browned and crisp
9. Drain the potato pancake on absorbent paper
10. Repeat with remaining oil and mixture
11. Prepare topping by heating butter in separate pan
12. Add lightly beaten eggs and milk
13. Stir gently over low heat until eggs are still creamy and slightly firm
14. Top cooked eggs on potato pancake
15. Meanwhile, prepare sauce by blending corn flour and water in pan
16. Stir remaining ingredients
17. Stir over heat until mixture boils and thickens
18. Pour sauce over pancake
19. Serve While hot