Cabbage and Potato Cakes

“great for leftovers”
READY IN:
10mins
SERVES:
2-4
YIELD:
4 'cakes'
UNITS:
US

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.

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