Mashed Potato & Cabbage Pancakes (Fritters)

Prep time: 10m

Cook time: 10m

Yield: 4 servings

Last Updated on December 10, 2023

These have a delicious and savory flavor. They are quick to mix up, using leftover mashed potatoes.

Ingredients

  • 3 cup mashed potatoes
  • 1 1/2 cup cooked cabbage (boiled or roasted)
  • 3 tablespoons sunflower oil, or safe oil/fat
  • chopped green onions and parsley

Directions

  • Mix mashed potato and cooked cabbage together (you can just mix them or you can put them both in a food processor to create a smoother texture).
  • Form rounded pancakes out of the mixture and fry them in sunflower oil. You can start with a mound of batter, and then form them flat with the back of a spatula. Flip once one side is browned, about 3 minutes each side.
  • You can blend the green onions and parsley within the batter, or use it for garnish afterward.
  • Let pancakes cool a little bit on a wire rack before serving.
  • Season with salt afterward.

Additional Notes

*If you want to make these very low in salicylates, then just leave out the parsley.

Option: If you want a little more of a bready feeling or a hardier pancake, add 1 tsp baking powder, 1/4 cup flour, and 2 eggs.

This recipe was derived from SalicylateSensitivity.com, 2009

Diet Type(s)

Negligible or Low Salicylate
Vegan
Vegetarian
Dairy-Free
Gluten-Free
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