Make these savory pancakes with fresh potatoes & cabbage from the farm. We have a variety of potatoes, red cabbage and green cabbage all available for your next CSA box. Customize your order online and enjoy these pancakes with your next delivery.
2 cups finely chopped steamed cabbage (about 1 pound cabbage)
2 ½ cups mashed potatoes (about 1 pound 2 ounces potatoes, peeled, cut in chunks and steamed until tender – about 20 minutes – then mashed with a potato masher or a fork)
½ cup chopped chives
1 tablespoon chopped fresh marjoram (optional)
1 teaspoon baking powder
Salt and freshly ground pepper to taste
¼ cup all-purpose flour
3 to 4 tablespoons sunflower oil, grapeseed oil or canola oil for frying
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.
Recipe from NYT Cooking.