Indulge in a delightful culinary journey with our diverse collection of mashed potato and cabbage pancake recipes, a harmonious blend of flavors and textures that will tantalize your taste buds. From classic to modern interpretations, these recipes offer a range of options to suit every palate.
Embark on a traditional adventure with our "Classic Mashed Potato and Cabbage Pancakes" recipe, featuring a comforting combination of fluffy mashed potatoes, shredded cabbage, and aromatic herbs, all perfectly pan-fried until golden brown. Experience a burst of flavors with our "Loaded Mashed Potato and Cabbage Pancakes," packed with gooey cheese, crispy bacon, and tangy sour cream.
For a healthier twist, our "Baked Mashed Potato and Cabbage Pancakes" offer a guilt-free indulgence, using wholesome ingredients and a baking method that results in crispy edges and a tender interior. Explore the vibrant flavors of our "Indian-Spiced Mashed Potato and Cabbage Pancakes," infused with an aromatic blend of Indian spices that adds a touch of heat and exoticism to the classic dish.
Our "Cheesy Mashed Potato and Cabbage Pancakes with Mushroom Gravy" take comfort food to the next level, featuring a combination of melted cheese, sautéed mushrooms, and a rich gravy that complements the crispy pancakes perfectly. Dive into the ultimate comfort food experience with our "Mashed Potato and Cabbage Pancake Casserole," a hearty and satisfying dish that combines layers of mashed potato, cabbage, and cheese, all baked to perfection.
These mashed potato and cabbage pancake recipes promise a culinary adventure that will satisfy your cravings for both comfort and flavor. So, gather your ingredients, heat up your pan, and get ready to embark on a delicious journey with our versatile and delectable recipes.
MASHED POTATO, CABBAGE AND MUSTARD PANCAKES
With a sweet, heartening flavour, these vegetable pancakes are great comfort food and quick to mix up using leftover mashed potatoes and zesty mustard. Serve alongside grilled sausages or chops for a hearty supper.
Provided by SMDC
Categories Side Dishes
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Instructions
- To prepare the cabbage, remove the outer leaves and quarter a small head or 2 of a larger head. Core and place in a steamer above 1 inch of boiling water.
- Steam for 10 to 15 minutes, until the cabbage is tender when pierced with a knife. Remove from the heat and allow to cool, then squeeze out any water, and finely chop. You need about 2 cups steamed, chopped cabbage.
- Combine the cabbage with the rest of the ingredients (except the oil) in a large bowl. Mix well. Cover and refrigerate for 30 minutes.
- Warm a large skillet over medium heat and preheat the oven to 300°F.
- Add 2 Tbsp 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.
- 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 for about 2 minutes then remove to a paper-towel lined plate to drain.
- Place on a baking sheet to keep warm in the oven while you continue with the remaining potato mixture, adding oil to the pan as necessary.
Nutrition Facts : Calories 285, Carbohydrate 30, Cholesterol 62, Fat 17, Fiber 4, Protein 6, SaturatedFat 3, ServingSize 4 pancakes, Sodium 811, Sugar 3, TransFat 3
CABBAGE-POTATO MASH
Steps:
- Boil 1 pound quartered, peeled Yukon gold potatoes in salted water until tender. Reserve 1/4 cup cooking water, then drain. Saute 2 cups shredded cabbage in butter, 2 minutes. Add the reserved cooking water, cover and cook 3 minutes. Add the potatoes, 4 sliced scallions, 1/2 cup half-and-half, 2 tablespoons butter and a pinch of nutmeg. Mash until smooth. Season with salt and pepper.
CHEESY LEFTOVER MASHED POTATO PANCAKES
Steps:
- Combine the mashed potatoes, cheese, scallions, egg and 3 tablespoons of the flour in a large bowl (see Cook's Note). With your hands, divide the mixture into 12 portions. Roll each portion into a compact ball, and then flatten it into a pancake about 1/2-inch thick.
- Put the remaining 1/2 cup flour in a shallow dish and carefully coat each pancake in the flour.
- Heat 3 to 4 tablespoons of oil in a large saute pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
- Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.
- Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.
CABBAGE POTATO PANCAKES
A nice change for a side that will go with almost anything. (from Diabetic Cooking) Dietary exchange - 1 starch
Provided by Derf2440
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix in medium bowl potatoes, slaw, egg whites and pepper.
- Spray large nonstick frypan with veggie cooking spray and heat over medium high.
- Scoop and pack batter into 1/2 cup measure, gently invert cup into frypan.
- Repeat with second pancake, drizzle any juices from bowl over pancakes.
- When batter begins to sizzle, gently press down with spatula to flatten into pancakes that are 1/2 inch thick and aboout 4 inches in diameter.
- Cook until pancake browns on one side, about 5 minutes.
- Turn pancakes, cook on second side until pancake browns, 4 to 5 minutes.
- If desired, top each pancake with either 2 tablespoon applesauce or 1 tablespoon sour cream.
CABBAGE PANCAKES
Reminiscent of latkes with a more interesting flavor, these cabbage pancakes are crispy on the outside and soft and savory on the inside, with a Sriracha-mayo that brings it all together. Great way to use up leftover cabbage for an easy, crowd-pleasing appetizer or side dish.
Provided by NicoleMcmom
Time 35m
Yield 8
Number Of Ingredients 18
Steps:
- Prepare pancakes: Thinly slice 4 scallions and set aside for pancakes. Thinly slice remaining scallions and set aside for garnish.
- Whisk eggs, flour, water, soy sauce, 2 teaspoons sesame oil, 1 teaspoon salt, and pepper together in a large bowl until smooth. Fold in cabbage, carrot, and 4 sliced scallions until well combined.
- Heat 2 tablespoons sesame oil in a large skillet over medium-high heat. Place 4 scoops cabbage mixture (about 1/3 cup each) into the hot skillet and spread into thin circles. Cook, undisturbed, until golden brown, about 2 minutes. Flip and cook until cooked through and golden and crisp on the other side, about 2 more minutes. Drain on paper towels. Add 2 tablespoons sesame oil to the skillet and use remaining batter to make 4 more pancakes. Sprinkle all pancakes with remaining 1/2 teaspoon salt.
- Prepare Sriracha-mayo: Mix mayonnaise and Sriracha together in a small bowl until well combined.
- Prepare dipping sauce: Whisk soy sauce, honey, rice vinegar, Sriracha, and sesame oil together until well combined.
- Drizzle pancakes with Sriracha-mayo and garnish with reserved sliced scallions. Serve with dipping sauce.
Nutrition Facts : Calories 219.9 calories, Carbohydrate 13.6 g, Cholesterol 95.6 mg, Fat 16.7 g, Fiber 2.7 g, Protein 5.5 g, SaturatedFat 2.9 g, Sodium 901.3 mg, Sugar 5.4 g
MY CRISPY MASHED POTATO PANCAKE
Using leftover mashed potatoes and just a few basic ingredients, you can fry up this delightful and inexpensive dish in a snap.
Provided by LINDASGARDENSIDE
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 15m
Yield 3
Number Of Ingredients 6
Steps:
- Combine potatoes, eggs, flour, and garlic powder in a bowl.
- Heat oil in a skillet over medium-high heat; fry potato mixture in skillet, pressing with a spatula to flatten evenly. Cover and cook until bottom is crispy, about 10 minutes; invert onto serving platter.
Nutrition Facts : Calories 214.2 calories, Carbohydrate 26.9 g, Cholesterol 126.8 mg, Fat 8.7 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 2.1 g, Sodium 469.6 mg, Sugar 2.4 g
MASHED-POTATO PANCAKES
Mashed-potato pancakes, crisp on the outside and tender within, are a great way to use up leftover mashed potatoes.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 6
Number Of Ingredients 5
Steps:
- In a large bowl, stir together mashed potatoes, egg, and Parmesan. Season with salt and pepper and mix well to combine (mixture will look wet). In a large nonstick skillet, heat vegetable oil over medium-high.
- In batches, drop heaping spoonfuls of potato mixture into skillet, pressing with a spatula to flatten slightly. Cook until golden brown on bottom, about 3 minutes. Gently flip and cook until golden brown on other side, 3 minutes. Repeat with remaining potato mixture and more oil.
Tips for Making Mashed Potato and Cabbage Pancakes:
- Use leftover mashed potatoes for a quick and easy meal.
- Shred the cabbage finely for a more even texture.
- Season the pancake batter well with salt and pepper.
- Cook the pancakes over medium heat to prevent them from burning.
- Serve the pancakes with your favorite toppings, such as sour cream, applesauce, or fried eggs.
Conclusion:
Mashed potato and cabbage pancakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. So next time you have leftover mashed potatoes, don't let them go to waste – use them to make these tasty pancakes!
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