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.
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.
Serving Size 4 pancakes
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.