Cabbage and Potato Cakes
Transform humble ingredients into a comforting, flavor-packed dish with these crispy Cabbage and Potato Cakes! Perfectly golden on the outside and tender on the inside, these savory patties combine creamy mashed potatoes, fresh green cabbage, and aromatic green onions for a balanced bite bursting with nutrients. Infused with garlic powder, paprika, and black pepper, these cakes are lightly seasoned to let the wholesome flavors shine through. Easy to prepare in just 40 minutes, they’re an ideal side dish, appetizer, or vegetarian main course. Serve them fresh off the skillet with a dollop of sour cream or your favorite dipping sauce for a truly satisfying meal. These versatile, crowd-pleasing potato cakes are a delicious way to repurpose simple pantry staples into a delightfully crispy treat!
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Recipe Information
Ingredients
- 500 grams Potatoes
- 250 grams Green cabbage
- 50 grams All-purpose flour
- 1 large Egg
- 3 stalks Green onions
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 3 tablespoons Vegetable oil
Instructions
Peel and chop the potatoes into small chunks. Place them in a pot of salted water and bring to a boil. Cook for 10-15 minutes, or until the potatoes are tender. Drain and mash them until smooth. Allow them to cool slightly.
While the potatoes are boiling, finely shred the cabbage and finely chop the green onions.
In a large mixing bowl, combine the mashed potatoes, shredded cabbage, green onions, flour, egg, salt, black pepper, garlic powder, and paprika. Mix thoroughly until the ingredients are evenly distributed and the mixture starts to hold together.
Take about 2 tablespoons of the mixture and shape it into a flat, round patty about 1/2 inch thick. Repeat with the rest of the mixture, forming 10-12 cakes.
Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat. Once the oil is hot, carefully place the cakes into the skillet, leaving some space between them. Cook in batches if necessary.
Fry the cakes for 3-4 minutes on each side, or until they are golden brown and crispy. Add an additional tablespoon of oil as needed for subsequent batches.
Remove the cakes from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
Serve the cabbage and potato cakes hot, garnished with additional green onions or a dollop of sour cream, if desired.
Nutrition Facts
Calories |
1170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 27.2 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2574 mg | 112% | |
| Total Carbohydrate | 164.7 g | 60% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 15.3 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 250 mg | 19% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3402 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
