Korean Potato Pancakes

This recipe called to make eight in total, we managed only five, I guess we made them too big or something. They did taste really good, the sesame oil gave them a quite different flavour than other potato pancakes I've eaten. Serve them with soy sauce only, or with a sauce made from the pancake sauce below.

Korean Potato Pancakes
Adapted from a recipe from Korean Cuisine
2 potatoes
1 tsp sesame oil
1/2 tsp salt
1/2 cup carrots, finely shredded

Peel and finely grate potatoes; squeeze out water. Place 1 cup grated potatoes in a bowl with sesame oil and salt. Mix well and divide into 8 portions. Soak 1/2 cup of carrots; drain, then divide into 16 portions.

Heat 1 Tbsp oil; sprinkle one portion of 16-portion carrots into frying pan. Place one portion of grated potatoes on top and then add another portion of 16-portion carrots on top to form a "sandwich". Fry until both sides are golden brown. Add a little oil as needed when frying.

Pancake Sauce
1/4 cup soy sauce
1 tsp onion, minced
1 tsp green onion, minced
1 tsp red bell pepper, minced
1 tsp carrot, minced
1 tsp sugar
1 tsp red pepper powder
1 tsp sesame oil
1/2 tsp toasted sesame seeds

Mix all ingredients in blender thoroughly.