Mashed Potato and Cabbage Pancakes
Updated Oct. 26, 2022
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2cups finely chopped steamed cabbage (about 1 pound cabbage)
- 2½cups mashed potatoes (about 1 pound 2 ounces potatoes, peeled, cut in chunks and steamed until tender – about 20 minutes – then mashed with a potato masher or a fork)
- ½cup chopped chives
- 1tablespoon chopped fresh marjoram (optional)
- 1teaspoon baking powder
- Salt and freshly ground pepper to taste
- ¼cup all-purpose flour
- 2eggs
- 3 to 4tablespoons sunflower oil, grapeseed oil or canola oil for frying
Nutritional analysis per serving (27 servings)
49 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 108 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
To prepare the cabbage, remove the outer leaves and quarter a small head or ½ of a larger head. Core and place in a steamer above 1 inch of boiling water. Steam 10 to 15 minutes, until tender when pierced with a knife or skewer. Remove from the heat and allow to cool, then squeeze out water, and chop fine. Mix with the potatoes in a large bowl. Add the chives, baking powder, marjoram if using, salt, pepper, and flour. Beat the eggs and stir in.
- Step 2
Begin heating a large heavy skillet over medium heat. Heat the oven to 300 degrees. Add 2 tablespoons of the oil and when it is hot carefully scoop up heaped tablespoons of the potato mixture and use a spoon or spatula to ease them out of the spoon into the pan. Gently flatten the mounds slightly with the back of a spoon or a spatula but don’t worry if this is hard to do – if they stick -- because when you flip them over you can flatten them into pancakes. Brown on the first side – about 2 or 3 minutes – and using a spatula, flip the mounds over and gently push them down so that they will be shaped like pancakes. Brown on the other side and remove to a baking sheet. Continue with the remaining potato mixture, adding oil to the pan as necessary.
- Advance preparation: You can mix up the pancake mixture several hours ahead. The potatoes and cabbage can be cooked a day or two ahead.
Private Notes
Comments
Why are we supposed to preheat the oven? Just to keep them warm as we cook more?
I did my own variation dumping all raw ingredients except flour, eggs and baking powder into the food processor and pulsed until chopped in small bits. I added two cloves garlic.
Then I microwaved all in a glass bowl for ten minutes.
I stirred down until a little less hot and added the two eggs, the baking powder, and whole wheat flour.
Last step was frying in cast iron skillet at medium heat until browned on both sides, 8-10 minutes.
So good! And so easy.
Loved these! A great comfort food that isn't unhealthy. The one change I made was sautéing chopped cabbage in a little bit of butter, instead of steaming and then chopping. It gives it a better texture, sweetens the flavor, and avoids adding water you just have to get rid of anyway. To layer in flavor, I seasoned the potatoes and cabbage while cooking instead of after. I ate mine with a little bit of sour cream, and my boyfriend added hot sauce. Leftovers were good for breakfast. :)
Can these be frozen?
I make mashed potato cakes and various other potato pancakes and latkes regularly. Lots of times what I make is slapdash, but it's always good. I thought I'd try following this recipe, and it was probably my least favorite potato cake thingy I've ever made. I can't even put my finger on why it wasn't great. It wasn't as good as using mashed potatoes that have butter, milk, etc. It wasn't as good as Japanese or Korean style veggie pancakes with potato and cabbage shreds. Etc.
I made these using leftover mashed potatoes (already well seasoned), cabbage and an entire bunch of green onions stir fried in butter and olive oil. No marjoram on hand so a touch of chili flakes and salt. Make them thin. They come out wonderfully crispy. Also left out the baking powder—anyone know why it was added?