Cabbage and Potato Cakes

Total Time
10mins
Prep 5 mins
Cook 5 mins

great for leftovers

Ingredients Nutrition

  • 1 cup cooked shredded cabbage
  • 12 cup roughly cooked mashed potato
  • 1 finely chopped spring onion
  • 2 lightly beaten eggs
  • salt and pepper
  • oil (for frying)

Directions

  1. Heat oil in frying pan.
  2. Combine remainding ingredients together in bowl.
  3. Cook spoonfuls of the mixture in the hot oil for about 2 minutes each side or until golden.
  4. Drain on paper towels.
  5. Serve hot.
Most Helpful

4 5

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.

1 5

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.

5 5

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