Crispy Quick-Pickled Cabbage and Potato Bites with Gochugaru Dip

Ingredients

• 2 lbs russet potatoes
• 1/4 cup ground flaxseed
• 3/4 cup water
• 3 cups shredded green cabbage
• 2 tbsp gochugaru
• 1/3 cup rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 1/2 cup avocado oil
• 4 cloves minced garlic
• 1 tbsp grated fresh ginger
• 4 sliced scallions
• 2 tbsp coconut aminos
• 2 tbsp lime juice
• 1 large ripe avocado
• 1/4 cup chopped toasted pumpkin seeds
• 1/2 tsp black pepper

Instructions

1. 1

   Shred the potatoes on a box grater, place in a clean kitchen towel, and squeeze out as much liquid as possible over the sink.

2. 2

   Whisk the ground flaxseed with 3/4 cup water in a small bowl and let it thicken for 10 minutes.

3. 3

   In a saucepan, warm the rice vinegar, sugar, and salt until dissolved. Pour over the shredded cabbage, add 1 tbsp gochugaru, toss well, and let it pickle at room temperature for 30 minutes, tossing occasionally.

4. 4

   Combine the squeezed potatoes with the thickened flaxseed mixture, half the garlic, half the ginger, half the scallions, 1/2 tsp salt, and black pepper. Mix thoroughly and rest 10 minutes so the mixture binds.

5. 5

   Shape the potato mixture into 16 small round patties, pressing firmly.

6. 6

   Heat half the avocado oil in a large skillet over medium-high heat. Fry the patties in batches, 4-5 minutes per side, pressing gently with a spatula, until deeply golden and crisp. Drain on a wire rack and season with a pinch of salt.

7. 7

   Make the dip: mash the avocado with the coconut aminos, lime juice, remaining garlic and ginger, and remaining gochugaru until smooth and creamy.

8. 8

   Drain the pickled cabbage well. Top each crisp potato bite with a spoonful of pickled cabbage, a dollop of the avocado dip, remaining scallions, and a sprinkle of chopped toasted pumpkin seeds. Serve immediately.