Description
Crispy on the outside and cheesy on the inside, these cabbage and cheese patties turn simple leftovers into a comforting meal.
Ingredients
- 1 cup Cabbage (finely shredded)
- 1 cup Mashed potatoes (cold or room temperature)
- 1 large Egg
- 1/2 cup All purpose flour
- Salt (to taste)
- Pepper (to taste)
- Oil for frying (neutral oil with a high smoke point)
- 1 cup grated Cheddar cheese
Instructions
- In a large bowl, combine the finely shredded cabbage, cold mashed potatoes, the egg, flour, and a generous pinch of salt and pepper. Mix thoroughly until the ingredients form a uniform mixture.
- Stir in the grated Cheddar cheese so it’s evenly distributed through the batter.
- Heat a thin layer of neutral oil in a frying pan over medium heat until shimmering but not smoking.
- Shape the mixture into patties roughly 2–3 inches across. Gently place them into the hot oil without crowding the pan.
- Cook the patties until the undersides are golden brown and crisp, about 3–4 minutes; flip and repeat for the second side, another 3–4 minutes. Adjust heat as needed so they brown without burning.
- Transfer cooked patties to a plate lined with paper towels to drain excess oil and rest for a minute or two so the centers set.
- Serve warm with a dollop of sour cream or a yogurt-herb sauce, or over a bed of mixed greens.
Notes
For gluten-free, swap all purpose flour for a gluten-free blend. For a lower-dairy option, use a plant-based cheese. Ensure cabbage is dry to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: American