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• Ingredients
• 2-3 large potatoes
• 1/3 cup milk, approximate
• Salt and pepper
• Olive oil
• 2 cups finely sliced cabbage
• 1 cup shredded carrot
• 1 egg
• 1/2 cup flour

Make mashed potatoes: Cut the potatoes into manageable chunks for boiling and boil until they are cooked. While they are still warm, mash them and stir in milk until they are a firm mash, not too loose. Stir in salt and pepper.

While the potatoes are cooking: Heat olive oil in skillet and stir fry cabbage and carrots until very soft. Sprinkle with salt and pepper.

Stir the cabbage and carrot mix into the mashed potatoes and mix together very well. Set aside to cool to room temperature.

Mix the egg and flour into the mashed mixture.

On an oiled medium-hot griddle, dollop about 1/4 cupfuls of mix. Spread the batter around to make the cakes about 1/2″ thick. Once the bottoms are browned, flip over and brown the other side. Make sure the cakes are heated through by using a medium temperature so they don’t get browned too quickly. Yield is about a dozen cakes.

NOTE: These are an excellent side dish for roast chicken or beef stew. I had leftover potatoes, cabbage, and carrots from a corned beef dinner one St. Patrick’s Day and I made these cakes the next day. Wow! They are really tasty. Another time, I added scallions. I suppose you could jazz them up with any number of vegetables or flavorings. In the photos, I used rendered chicken fat/butter to fry my cakes. I had browned a whole chicken in butter and instead of discarding the fat, I fried the cakes in it. These could be made gluten-free by using gluten-free flour instead of regular flour. The dish isn’t at all fussy, so do what you want! I also like these leftover cakes served with eggs for breakfast.