Best Mashed Potato And Cabbage Pancakes Recipes

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

Ingredients

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

Ingredients

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