Prep 5 mins
Cook 5 mins
great for leftovers
- 1 cup cooked shredded cabbage
- 1⁄2 cup roughly cooked mashed potato
- 1 finely chopped spring onion
- 2 lightly beaten eggs
- salt and pepper
- oil (for frying)
- Heat oil in frying pan.
- Combine remainding ingredients together in bowl.
- Cook spoonfuls of the mixture in the hot oil for about 2 minutes each side or until golden.
- Drain on paper towels.
- Serve hot.
I was a bit doubtful but was delightfully surprised. I added a few more massed potatoes and left out the spring onion (didn't have any), but used onion salt instead. They were tasty. I wish I had used a bit more salt than I did. One other variation - since I had cooked bacon for another part of dinner, I cooked the cabbage in the bacon fat and then the pancakes in the same pan.
This totally didn't work for me. I followed the recipe exactly and all was well until I added the eggs to the cabbage/potato mixture. Then it just turned into a sloppy mess. It was completely mushy even when cooked and both looked and tasted unappealing. Unfortunately, we had to throw it out.
What a wonderfully different way to enjoy leftover mashed potatoes!!! I doubled this recipe (thank goodness)!! The only thing I added was a little bit of garlic powder. I loved these with ketchup, but I'm a little weird I guess, because everyone else chose applesauce or sour cream. Either which way, they are delicious! Thank you, Evie*!! ~Manda