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U.S. Potato Corn Pancakes (served sweet chili lime dip)

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Prep Time

10 Mins

Cook Time

15 Mins


Serves 4



U.S. Potato Pancake Mixture

  • 250gm U.S. dehydrated potato granules
  • 750ml fresh milk (Hot)
  • 2 nos egg
  • 50gm whole corn kernel
  • 50gm cheddar cheese
  • 20gm red onion white (small dice)
  • 5gm garlic (chopped)
  • 5gm Coriander (chopped)
  • Seasoning salt and pepper

Sweet Chili Lime Dip

  • 100ml Thai chili sauce
  • 1 clove garlic
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
  • 2gm coriander (chopped)


  1. Prepare a small mixing bowl. Add the Thai chili sauce, garlic, fish sauce, lime juice and chopped coriander. Mix well and transfer into small bowl
  2. Prepare a medium size mixing bowl. Add the U.S. dehydrated potato granules, egg, corn, cheddar cheese, red onion, garlic, coriander, and hot milk. Mix all the ingredients well. Sprinkle some salt and pepper to taste.
  3. Pre heat a medium size nonstick pan. Add the cooking oil. Start to add the pancake batter into the pan, making 8cm round shapes. Cook for at least 3 minutes on each side.
  4. Transfer into a serving plate and served with the sweet chili lime dip.


2 Reviews

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Looks delicious and simple to prepare.



Looks delicious and simple to prepare.

Kifli Mally



Kifli Mally


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