MASHED POTATO AND CABBAGE PANCAKES
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
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
BUBBLE AND SQUEAK (POTATO CAKES)
Bubble and Squeak is a British classic, and an easy and flexible recipe. You can make it from scratch OR use up leftover veggies. Flavorful, colorful, fluffy, creamy and so good. Perfect for breakfast or brunch!EASY - The perfect recipe for leftover mashed potatoes or roasted potatoes. Very easy to make and customizable too. Perfect for beginners!US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions.
Provided by Dini from The Flavor Bender
Time 1h10m
Number Of Ingredients 9
Steps:
- If using raw carrots and cabbage - saute the raw carrots and cabbage in a pan for a few minutes until softened. You can also add peas and corn to this mix if you're using them. Set aside. If you are using leftover carrots and cabbage, this step is not required.
- Place the potatoes in a bowl. Add the spring onions, egg, salt, pepper, and butter, and mix to combine, while mashing the potatoes slightly. Make sure to leave some chunks of potatoes.
- Add the cooked vegetables to the potatoes and mix to combine. Taste and season to your taste.
- DIvide the potato mixture into 8 portions and flatten each portion to form an even patty. Set aside.
- Pour some oil to coat the bottom of a non-stick pan. Heat over medium high heat, and fry each Bubble and Squeak patty in the hot oil, until browned on both sides.
- The bubble and squeak patties are soft (esp if you use an egg), and will be delicate. Use a wide spatula to help flip them over without breaking them.
- Remove the browned bubble and squeak and place it on a wire rack in a warm oven to drain, and to keep it warm.
- Serve these with bacon, breakfast sausages or smoked salmon for breakfast or brunch (these potato cakes can be used as a substitute for English muffins).
Nutrition Facts : ServingSize 1 pattie, Calories 220 kcal, Carbohydrate 24 g, Protein 3 g, Fat 13 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 32 mg, Sodium 417 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 8 g
CABBAGE AND POTATO CAKES
Make and share this Cabbage and Potato Cakes recipe from Food.com.
Provided by Evie3234
Categories Vegetable
Time 10m
Yield 4 'cakes', 2-4 serving(s)
Number Of Ingredients 6
Steps:
- 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.
CABBAGE AND POTATO BAKE
Steps:
- Preheat the oven to 375 degrees F.
- Rinse the cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan.
- Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces.
- Fry the bacon in a heavy medium skillet for 7 minutes. Add the sliced onions, salt, and black pepper to the pan and cook until soft, about 5 minutes. Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken stock on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours.
- Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving. Serve the vegetables with the bacon and broth spooned over them.
BUBBLE & SQUEAK CAKES
Gordon Ramsay's scrumptious potato cakes are perfect for serving with your Boxing Day ham
Provided by Gordon Ramsay
Categories Dinner, Lunch, Side dish
Time 30m
Number Of Ingredients 5
Steps:
- Boil the potatoes for 12-15 mins or until tender, then drain and return to the pan over a low heat for 1-2 mins to dry out. Add the butter and mash well. Meanwhile, boil the sprouts for 3-5 mins until just tender. Drain and cool quickly under cold running water. Shake dry, then shred as finely as you can.
- Mix the sprouts with the potatoes and season to taste. Leave until cool enough to handle, then shape into 8 round cakes. Tip the flour onto a plate, then coat the cakes, tapping off the excess.
- Heat a 5mm depth of oil in a large frying pan and shallow-fry the cakes in 2 batches for 2 mins each side, turning carefully. Drain on kitchen paper and transfer to a baking sheet lined with greaseproof paper. Cool, cover and chill or freeze. Will keep in the fridge for up to 3 days or freeze for up to a month.
- Heat oven to 190C/fan 170C/gas 5 (or if you've roasted the ham, leave the oven on while it rests) and reheat the cakes for 15 mins until hot through and crisp on the outside.
Nutrition Facts : Calories 268 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.11 milligram of sodium
CABBAGE POTATO PANCAKES
A nice change for a side that will go with almost anything. (from Diabetic Cooking) Dietary exchange - 1 starch
Provided by Derf2440
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix in medium bowl potatoes, slaw, egg whites and pepper.
- Spray large nonstick frypan with veggie cooking spray and heat over medium high.
- Scoop and pack batter into 1/2 cup measure, gently invert cup into frypan.
- Repeat with second pancake, drizzle any juices from bowl over pancakes.
- When batter begins to sizzle, gently press down with spatula to flatten into pancakes that are 1/2 inch thick and aboout 4 inches in diameter.
- Cook until pancake browns on one side, about 5 minutes.
- Turn pancakes, cook on second side until pancake browns, 4 to 5 minutes.
- If desired, top each pancake with either 2 tablespoon applesauce or 1 tablespoon sour cream.
CABBAGE CAKES
Light and fluffy pancakes with lots of soft cabbage and onions that goes perfectly with a little dollop of sour cream on top and an onion-rhubarb relish on the side.
Provided by MRSPINK
Categories Side Dish Vegetables
Time 30m
Yield 15
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large skillet over medium heat. Stir in the cabbage and onion; cook and stir until the vegetables are soft and fragrant, about 10 minutes. Season with pepper, and set pan aside to cool.
- Whisk together the yogurt, milk, vegetable oil, and eggs in a bowl until evenly blended; set aside. Stir together the flour, baking powder, and baking soda in a large bowl. Make a well in the center of the dry ingredients. Pour the wet mixture into the well, then stir until well combined. Fold the cooled cabbage and onions into the pancake batter.
- Heat a large skillet over medium heat, and butter or oil if necessary. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Nutrition Facts : Calories 141.5 calories, Carbohydrate 17.3 g, Cholesterol 27.7 mg, Fat 6.2 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 1.5 g, Sodium 249.8 mg, Sugar 3.2 g
More about "cabbage and potato cakes recipes"
CABBAGE AND POTATO CAKES WITH POACHED …
From deliciousmagazine.co.uk
5/5 (2)Category Poached Egg RecipesCuisine British RecipesCalories 438 per serving
- Bring a large pan of salted water to the boil, then cook the potatoes for 15-20 minutes until tender. Add the cabbage for the last minute, then drain. Allow to cool for 1-2 minutes, then put into a large mixing bowl with the butter and mash with a potato masher until smooth.
- Meanwhile, heat 1 tbsp oil in a large non-stick frying pan and fry the onion for 7-8 minutes until softening, adding the garlic for the final minute. Add the garlicky onion to the potato with the lemon zest, herbs, and salt and pepper. When cool enough to handle, shape into 8 patties, 3cm deep.
- Heat the remaining oil in the same pan and fry the patties for 5 minutes on each side until golden. Meanwhile heat a large pan of salted water until barely simmering. Crack an egg into a teacup, lower it to the surface of the water, then gently tip in the eggs. After 3-4 minutes, remove the eggs using a slotted spoon (in the order you added them. Drain on kitchen paper, then serve with the hot potato cakes – and crispy bacon, if you like.
POTATO AND CABBAGE CAKE WITH EGG RECIPE | EAT …
From eatsmarter.com
SAVOY CABBAGE AND POTATO PATTIES RECIPE | EAT …
From eatsmarter.com
POTATO CAKES WITH CARROTS AND SWEET CABBAGE
From finedininglovers.com
CORNED BEEF AND CABBAGE RECIPE (STOVETOP, IRISH) | KITCHN
From thekitchn.com
SMOTHERED CABBAGE AND POTATOES (EASY & COMFORTING) | KITCHN
From thekitchn.com
PAN-FRIED COD & POTATO CAKES WITH MARINATED CABBAGE SLAW
From blueapron.com
COLCANNON CAKES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CABBAGE AND POTATO CAKE RECIPE | YUMMLY
From yummly.com
CABBAGE AND POTATO CAKE | EMERILS.COM
From emerils.com
STOVETOP CORNED BEEF AND CABBAGE | RECIPELION.COM
From recipelion.com
CHEF LISA MARLEY'S CARROT CAKE RECIPE USING INGREDIENTS 'IN GOOD …
From express.co.uk
LIDIA BASTIANICH'S CHEESY POLENTA TORTA IS EVERYTHING WE WANT TO EAT ...
From cbc.ca
POTATO AND CABBAGE BAKE RECIPE - BBC FOOD
From bbc.co.uk
PARMESAN CABBAGE SOUP RECIPE
From cooking.nytimes.com
CORNED BEEF CROCK POT RECIPE WITH CABBAGE - SOUTHERN PLATE
From southernplate.com
CABBAGE AND POTATO CAKE RECIPE / RIVERFORD - RIVERFORD ORGANIC …
From riverford.co.uk
IRISH BOILED HAM AND CABBAGE RECIPE - RECIPEZAZZ.COM
From recipezazz.com
BUBBLE AND SQUEAK POTATO CAKES | TESCO REAL FOOD
From realfood.tesco.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #for-1-or-2 #side-dishes #vegetables #easy #stove-top #dietary #low-sodium #low-calorie #low-carb #low-in-something #equipment #number-of-servings
You'll also love