Ingredients
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2½cups 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)
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1 small head or 1/2 large head of cabbage
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½cup chopped chives- key for flavor
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1 teaspoon baking powder
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Salt and freshly ground pepper to taste
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¼ cup all-purpose flour
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2 eggs
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3 to 4tablespoons sunflower oil, grapeseed oil or canola oil for frying
Directions
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1
Done
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CabbageRemove the outer leaves of cabbage and quarter a small head or ½ of a larger head. |
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2
Done
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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. |
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3
Done
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Remove from the heat and allow to cool, then squeeze out water, and chop fine. |
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4
Done
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PancakesPreheat oven to 170F. This is to keep pancakes warm as you make in batches. |
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5
Done
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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. |
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6
Done
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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. |
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7
Done
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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. |
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8
Done
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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. |
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9
Done
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Place cooked pancakes on a platte or baking sheet in a 170F oven to keep warm as you make them. Serve immediately, or cook ahead and reheat in pan. |
