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Mashed Potato & Cabbage Pancakes
Easy
Cheap
These have a delicious and savory flavor. They are quick to mix up, using leftover mashed potatoes.
Prep
Cook
| Category: | Dinner Recipes Fruits and Veggies |
| Seasons |
Ingredients
For
4
Person(s)
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 |
Mashed Potato & Cabbage Pancakes 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 parsely 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.
Recipe notes
*Note: If you want to make these very low in salicylates, then just leave out the parsley.
This recipe is derived from SalicylateSensitivity.com, 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.