How to Love At Home Potato cabbage pancakes

How to Love At Home Potato cabbage pancakes Delicious, fresh and tasty.

Potato cabbage pancakes. Browse For Yummy & Hassle-Free Pancake Recipes From Kraft®. Great recipe for Potato cabbage pancakes. I love those potato pancakes so I decided to make them and kick it up a notch and added a bit of cabbage and spices.

They're fantastic for brunch, lunch or dinner — as a side or vegetarian main course.

Delicious, very flavorful cabbage pancakes with a phenomenal spicy dipping sauce.

In this gluten-free version, I use coconut flour instead of wheat flour.

You can cook Potato cabbage pancakes using 12 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Potato cabbage pancakes

1. It’s 1 cup of breadcrumbs (I actually used stale bread that was kickin around and grated it to crumbs).

2. You need 2 of eggs, beaten.

3. You need 1 tbsp of herb seasoning mix.

4. It’s 1 tsp of fresh thyme.

5. You need 1 of potato.

6. It’s 1 1/2 cup of finely chopped cabbage.

7. It’s 1/2 of onion, chopped.

8. Prepare 3 clove of garlic, finely chopped.

9. It’s 1 tsp of salt.

10. It’s of ground black pepper.

11. It’s of chili flakes.

12. Prepare 1 of vegetable oil.

These delicious pancakes are my own low-carb and keto interpretation of a classic Japanese dish, okonomiyaki.

I was intrigued when I came across an okonomiyaki recipe online.

Potato pancakes are commonly associated with traditional Czech, Ukrainian, Yiddish, German, Hungarian and Polish cuisines, although other cuisines (including those of India and Korea) also have similar potato pancakes.

This is a traditional potato pancake recipe, and is a wonderful comfort food.

Potato cabbage pancakes step by step

1. Peel the potato and grate using a hand grater or food processor with a grater attachment. Immediately place in a colinder and squeeze the liquid out of it. Let rest a few minutes..

2. In a mixing bowl, add bread crumbs, herbs, and the beaten eggs. Give the potato another squeeze and try to get as much liquid as you can out of it and then add to the bread crumb mixture. Mix with your hands to combine..

3. Finely chop cabbage and onion and add to the potato mixture. Also add minced garlic, generously salt and pepper, thyme, and chili flakes. Mix with hands to combine. Mixture should be wet but still hold together when squeezed. Depending on if you put more potatoes and cabbage, you may need more bread crumbs or herbs and spices..

4. Do a trial run to test them out. Heat a bit of vegetable oil on medium-low and spoon about a teaspoon sized pancake and brown on both sides. If it needs more chili pepper, salt or pepper, more bread crumbs, or anything else, add it now. I decided mine needed more chili flakes, thyme, and pepper..

5. When they are to your liking, generously coat the saute pan with vegetable oil, turn up to medium, and spoon 1/4 cup sized pancakes into pan. Flatten a bit with a spatula, and cook about 2-3 minutes or until golden brown on each side. Dont crowd the pan - they won't cook right if you do. You'll have to babysit these.. They can overcook or undercook fairly easily..

6. Remove pancakes when done cooking to a plate with a paper towel..

7. These are fantastic on their own but a little sour cream, or hot sauce, or applesauce never hurts! Enjoy!.

8. Note: measurements are approximate.. "give or take" depending on how much potato and cabbage you use and to your liking..

Serve with applesauce and sour cream for a light dinner, or with roast chicken for a hearty winter meal.

You can use more flour if the mixture seems too wet.

Add the potato mixture, pressing down to form a pancake.

Cook until nicely browned on the bottom.

Top pancake with stewed cabbage (or sauerkraut), leftover corned beef, and shredded cheeses.