AT A GLANCE
Mussels add a great briny flavour to these pancakes, inspired by the jeon of Korea. This recipe makes about 40 pancakes.
|01||Heat a large saucepan over medium-high heat, add mussels and 125ml water. Cover with a tight-fitting lid and cook, shaking pan occasionally, until mussels open (2-3 minutes). Drain (discard liquid) and set aside to cool. Remove mussels from shells, remove beards and refrigerate.|
|02||Finely grate potatoes, squeeze out excess liquid, then combine in a bowl with mussels, spring onion, garlic, chilli, garlic chives and egg. Sieve in flours, stir to combine and season to taste.|
|03||For sesame dipping sauce, whisk ingredients with 1 tbsp warm water in a bowl.|
|04||Heat 1½ tbsp oil in a frying pan over high heat. Add heaped tablespoons of batter, ensuring each has a mussel in it, and cook, turning once, until golden and crisp (2-2½ minutes each side). Repeat with remaining oil and batter, then scatter with sesame seeds, chilli and spring onion and serve with sesame dipping sauce.|
Note Sesame paste is available from select Asian grocers. If it's unavailable, substitute tahini.