MASHED POTATO AND CABBAGE PANCAKES
Vegetable pancakes with a sweet and comforting flavor. These have a sweet, comforting flavor. They are quick to mix up, using either leftover mashed potatoes from your Thanksgiving dinner, or potatoes that you have cut up and steamed for 20 minutes.
Provided by Martha Rose Shulman
Categories brunch, dinner, appetizer, side dish
Time 30m
Yield Makes about 2 to 2 1/2 dozen small pancakes, serving 6
Number Of Ingredients 9
Steps:
- 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. Mix with the potatoes in a large bowl. Add the chives, baking powder, marjoram if using, salt, pepper, 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 but don't worry if this is hard to do - if they stick -- because when you flip them over you can flatten them into pancakes. 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 and remove to a baking sheet. Continue with the remaining potato mixture, adding oil to the pan as necessary.
Nutrition Facts : @context http, Calories 49, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 108 milligrams, Sugar 1 gram, TransFat 0 grams
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T.ratnam 86
[email protected]I've never had mashed potato pancakes before, but I'm definitely a fan now. These pancakes are so unique and delicious.
Johnathan Groenewald
[email protected]These pancakes are a great way to sneak some vegetables into your kids' diet. They'll never know that they're eating cabbage!
Adaeze Udeh
[email protected]I'm not a big fan of cabbage, but I actually really liked these pancakes. The cabbage flavor was very subtle.
Tamara Williams
[email protected]These pancakes are the perfect comfort food. They're warm, fluffy, and delicious. I love serving them on a cold winter day.
annette Staggenborg
[email protected]The pancakes were a little too thick for my taste. I think I'll make them thinner next time.
ahmed azim
[email protected]I was surprised at how easy these pancakes were to make. I'm not a very experienced cook, but I was able to make them without any problems.
Zach Mathis
[email protected]These pancakes are so versatile! I've served them with everything from eggs and bacon to fruit and yogurt. They're always a hit.
Arfin Shawon
[email protected]The pancakes were a bit too greasy for my taste. I think I'll use less oil next time.
richard kwashie
[email protected]I've made these pancakes several times now and they're always a hit. They're so easy to make and they're always delicious.
Luis Mounz
[email protected]These pancakes are the perfect way to use up leftover mashed potatoes. They're also a great way to get your kids to eat their vegetables.
Lonwabo Mgibe
[email protected]The pancakes were a little bland for my taste, but they were still good. I think I'll add some more herbs and spices next time.
Matea
[email protected]I love how versatile these pancakes are. You can serve them with eggs, bacon, or even fruit. They're also great as a side dish for dinner.
Maurice Mcfarlane
[email protected]These mashed potato and cabbage pancakes were a hit with my family! They're so easy to make and they taste delicious.