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Mashed Potato & Cabbage Pancakes

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



Category: Dinner Recipes Fruits and Veggies


For 4 Person(s)


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

Mashed Potato & Cabbage Pancakes Directions

  1. 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).
  2. 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.
  3. You can blend the green onions and parsely within the batter, or use it for garnish afterward.
  4. Let pancakes cool a little bit on a wire rack before serving.
  5. Season with salt afterward.

Recipe notes

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

This recipe is derived from, 2009

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

Nutrition facts

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