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Mashed Potato and Cabbage Pancakes

Mashed Potato and Cabbage Pancakes

Adapted from: The New York Times – Martha Rose Shulman Servings: 6 Makes about 2 to 2 1/2 dozen small pancakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Side Dish
Cuisine American, Irish
Servings 6
Calories 284 kcal

Equipment

  • 1 steamer
  • 1 skillet

Ingredients
  

  • 2 cups cabbage finely chopped steamed, about 1 pound cabbage
  • 2 ½ cups potatoes mashed
  • ½ cup chives chopped
  • ¼ cup all-purpose flour or gluten free if appropriate
  • 2 eggs
  • 1 1/2 – 2 Tbsp butter
  • 1 teaspoon baking powder
  • 1 dash salt
  • 1 dash pepper freshly ground
  • 3- 4 tablespoons oil or frying

Instructions
 

  • To prepare the cabbage, remove the outer leaves and quarter a small head or 1/2 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.
  • Prepare the mashed potatoes (about 1 pound 2 ounces potatoes, peeled, cut into chunks and steamed until tender – about 20 minutes – then mashed with a potato masher or a fork) and add the butter.
  • Mix the potatoes and cabbage in a bowl. Add the chives, baking powder, salt, pepper, garlic powder, and flour.
  • Beat the eggs and stir in.
  • 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
  • Brown on the first side – about 2 or 3 minutes – and using a spatula, flip the mounds over and gently push them down again. Brown on the other side and remove to a baking sheet (finished pancakes can be kept warm in the oven until all the pancakes are finished). Continue with the remaining potato mixture, adding oil to the pan as necessary.
  • These pancakes make a great side dish with eggs for breakfast or with your dinner choice.

Video

Notes

Nutrition Information: Per serving: Calories: 188 Total Fat 8g; Saturated Fat 2g; Cholesterol 62mg; Sodium 260mg; Carbohydrates 26g; Fiber 3g; Total Sugars 3g; Added Sugars 0g; Protein 5g; Calcium 101mg; Iron 1mg; Potassium 444mg Magnesium 31mg; Vit A 10% DV; Vit C 46%DV
Nutrition Facts
Mashed Potato and Cabbage Pancakes
Amount per Serving
Calories
284
% Daily Value*
Fat
 
20.7
g
27
%
Saturated Fat
 
3.5
g
18
%
Sodium
 
130.1
mg
6
%
Potassium
 
444.9
mg
9
%
Carbohydrates
 
21.1
g
7
%
Fiber
 
2.7
g
10
%
Sugar
 
1.6
g
Protein
 
4.6
g
9
%
Vitamin A
 
336.5
µg
37
%
Vitamin C
 
27.7
mg
31
%
Vitamin D
 
0.3
µg
2
%
Vitamin K
 
38.5
µg
32
%
Calcium
 
72
mg
6
%
Iron
 
1.4
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword cabbage, potato, potatoes
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