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Mashed Potato, Cabbage and Mustard Pancakes

Yields6 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins

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.

Mashed Potato Cabbage and Mustard Pancakes in fry pan

Ingredients
 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
Instructions
1

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.

2

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.

3

Combine the cabbage with the rest of the ingredients (except the oil) in a large bowl. Mix well. Cover and refrigerate for 30 minutes.

4

Warm a large skillet over medium heat and preheat the oven to 300°F.

5

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.

6

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.

7

Brown on the other side for about 2 minutes then remove to a paper-towel lined plate to drain.

8

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

Serving Size 4 pancakes

Servings 0


Amount Per Serving
Calories 285
% Daily Value *
Total Fat 17g27%

Saturated Fat 3g15%
Trans Fat 3g
Cholesterol 62mg21%
Sodium 811mg34%
Total Carbohydrate 30g10%

Dietary Fiber 4g16%
Sugars 3g
Protein 6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.