Safe shredding with chopsticks: After peeling the potatoes, insert a chopstick parallel into one side (the side close to your hand). Use a box grater to shred the potato along the gap between the chopstick and the grater—this prevents your fingers from touching the blade, keeping you safe while shredding cleanly.

Extract moisture & starch: Transfer the shredded potatoes to a large bowl. Add the salt and cumin powder. Put on disposable gloves and toss vigorously for 2-3 minutes until the potatoes soften and release visible moisture and starch (this starch is key to holding the pancake together without flour).

Pan-fry & press flat: Heat the cooking oil in a non-stick pan over medium heat until the oil shimmers. Add all the seasoned shredded potatoes to the pan. Use clean hands or a spatula to press them firmly into an even, flat pancake (about 0.8cm thick; you can also divide into 3-4 small pancakes for easier cooking).

Cook until golden: Keep the heat at medium-low and cook for 3-4 minutes. The bottom is done when it turns golden brown and lifts easily from the pan. Use a spatula (or two for support) to flip the pancake carefully.

Finish the other side: Cook the flipped side for another 3-4 minutes over medium-low heat, pressing gently with the spatula occasionally to ensure even cooking. When both sides are crispy and golden brown, sprinkle with black sesame seeds (if using) and cook for 30 seconds more.

Serve: Remove from the pan, cut into pieces, and enjoy while hot—its crispy exterior and tender interior are best when fresh!