Best Mashed Potato And Cabbage Pancakes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CABBAGE POTATO PANCAKES



Cabbage Potato Pancakes image

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

1/2 cup shredded hash brown potatoes
1/2 cup coleslaw mix, lightly packed
1/4 cup egg white
1/4 teaspoon white pepper
4 tablespoons unsweetened applesauce (optional)
2 tablespoons fat free sour cream (optional)

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.

MASHED POTATO, CABBAGE AND MUSTARD PANCAKES



Mashed Potato, Cabbage and Mustard Pancakes image

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

1 lb cabbage
2 ½ cups mashed potatoes, at room temperature or chilled
½ cup chopped parsley
½ cup finely diced red onion
¼ cup all-purpose flour
2 large, lightly beaten
1 tsp baking powder
1 tsp mustard seeds
1 tsp mustard powder
1 tsp salt
¼ tsp pepper
3 - 4 Tbsp canola oil, for frying

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

MASHED POTATO AND CABBAGE PANCAKES



Mashed Potato and Cabbage Pancakes image

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

2 cups finely chopped steamed cabbage (about 1 pound cabbage)
2 1/2 cups mashed potatoes (about 1 pound 2 ounces potatoes, peeled, cut in chunks and steamed until tender - about 20 minutes - then mashed with a potato masher or a fork)
1/2 cup chopped chives
1 tablespoon chopped fresh marjoram (optional)
1 teaspoon baking powder
Salt and freshly ground pepper to taste
1/4 cup all-purpose flour
2 eggs
3 to 4 tablespoons sunflower oil, grapeseed oil or canola oil for frying

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

MY CRISPY MASHED POTATO PANCAKE



My Crispy Mashed Potato Pancake image

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

2 cups cold mashed potatoes
2 eggs, lightly beaten
1 tablespoon all-purpose flour
⅛ teaspoon garlic powder
1 tablespoon vegetable oil
1 tablespoon chopped fresh chives

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

Related Topics