Kimchi Sweet Potato Latkes

What You'll Need

  • measuring cups and spoons
  • coarse cheese grater
  • good kitchen knife and clean cutting surface
  • 1 large and 1 medium mixing bowl
  • colander or strainer
  • spatula
  • whisk or fork
  • cast iron pan
  • 1 cup grated sweet potato
  • 1 tsp salt
  • 1 cup kimchi, drained and tightly packed
  • 4 leaves kale, chopped fine
  • 1 shallot, diced fine
  • 3 tablespoons all-purpose flour (or your favorite gluten-free substitute)
  • 3 eggs, beaten
  • black pepper to taste
  • coconut oil for frying
These crunchy, sweet, spicy little bites are a great way to add a little zip to your morning meal. (Or your afternoon, or evening meal!) They’re packed with nutrition and flavor in equal parts, and they’re just fun to make, being a satisfying blend of scent and process and presentation. All the deep colors are lovely, it’s true, but they represent an alphabet of vitamins and nutrients, from beta-carotene to folic acid. They can be made with Russet potatoes, too, if you prefer, but the sweetness of the sweet potato balances the heat of the kimchi nicely. The liquid that is strained from the kimchi is an added bonus, too, much like a Gut-Shot from our Farmhouse Culture friends.


Grate the sweet potato and toss in a bowl with the teaspoon of sea salt. Let the salt draw out the moisture in the sweet potato for 5-10 minutes, while you prepare the other ingredients.
grate sweet potato
Chop the kale and shallot finely.
chop kaleSqueeze the kimchi over a colander or strainer, so that the cabbage mixture is as dry as possible. Reserve the liquid; it’s delicious taken as a shot by itself, or added to sauces or dressings.
drain kimchi
Working in batches, squeeze the moisture from the sweet potato.
squeeze moisture from sweet potato
In a medium bowl. combine the sweet potato, kimchi, shallot, and kale.

Sprinkle the flour over the mixture and toss well, so that the vegetables are well coated with flour.
toss to mixSprinkle with freshly ground black pepper to taste.
Add the beaten egg mixture and mix well.
add beaten eggHeat a knob of coconut oil in a frying pan. Drop large spoonfuls of the kimchi mixture into the hot oil, pressing to form patties about 1/4 to 1/2 inch thick.
brown and flipBrown the latkes on one side, then flip them over to cook on the other side.
cook until golden brown
Serve warm, for breakfast, with a poached egg, perhaps. At dinner, we might serve them with peanut sauce, or cilantro and sour cream.

Over to You

It’s part of our mission here at Mountain Feed to help you make delicious, sustainable, homemade food more often. Stop by and say hello on FacebookTwitterInstagram or Pinterest. Or, as always, you can do it the old fashioned way and come by the store to speak with one of our in-house experts.