Spicy Cabbage Potato Pancakes are crispy on the outside, and packed with tender potatoes, cabbage and a kick of heat on the inside. They’re fantastic for brunch, lunch or dinner — as a side or vegetarian main course.
Inspiration for Spicy Cabbage Potato Pancakes
With St. Patrick’s Day around the corner, Melissa’s Produce sent me a box of gorgeous green produce, including the star of today’s recipe, Napa cabbage.
Green and beautiful.
St. Patrick’s Day isn’t a holiday I typically celebrate. For starters, I’m not Irish. I know a lot of people enjoy this holiday, and I love experimenting with foods, making things for different holidays that celebrate other cultures.
So I decided to make Spicy Cabbage Potato Pancakes which are packed with green-ish Napa Cabbage and potatoes, two things that are quite common to eat on St. Patrick’s Day.
So there, I totally just justified this recipe being great for the holiday. 😉
What’s in these cabbage pancakes?
- Russet potatoes
- breadcrumbs
- eggs
- Napa cabbage
- onion
- chili paste
- garlic
Together, all of these ingredients create one spectacular bite!
Tips for Making the Spicy Cabbage Potato Pancakes
After the potatoes and onions are grated, as much liquid as possible must be squeezed out of them. They can literally be “wrung out,” like a wet cloth. This should be done at least twice before they’re mixed with the other ingredients. Do the same thing with the cabbage after it’s grated. The less liquid in these ingredients, the crispier your pancakes will be.
The recipe instructions will guide you through using a food processor to grate everything. If you don’t have one, with a little more effort you can use a hand grater. The pancakes will be just as good — it’s just a little trickier and you will just get a bit of a workout. 😉
As with any savory pancake, it’s important to do a “seasoning test” before making all of them. (See instruction no. 7 below)
(Detailed instructions are below.)
Two more delicious potato pancakes for you . . . .
Mexican Cheesy Potato Pancakes
Potato Pancakes and Onion-Apple Compote
I hope you enjoy the Spicy Cabbage Potato Pancakes as much as my family and I do!
Melissa’s Produce sends me produce for recipe testing. This is not a sponsored post and as always, all opinions are my own.
Spicy Cabbage Potato Pancakes are crispy on the outside, and packed with tender potatoes, cabbage and a kick of heat on the inside. They're fantastic for brunch, lunch or dinner.
Makes about 16 pancakes / serving size: about 3
- 1 pound Idaho Russet potatoes
- about 1/2 large yellow onion
- 1 cup breadcrumbs
- 3 eggs
- 2 pounds Napa cabbage, cut into large chunks
- 2 tablespoons chili paste
- 1 teaspoon minced garlic
- salt and freshly ground black pepper to taste
- grapeseed oil for the pan
-
Set up your food processor with the grater attachment.
-
Peel the potatoes and cut them into pieces that will easily fit into your food processor. Grate the potatoes and onion in a food processor, and immediately place them in a strainer, over a mixing bowl. Then use your hands to squeeze the grated potatoes and onion firmly to get any extra liquid. Let them sit for a few minutes and then squeeze them again.
-
Add the grated and well drained potatoes to a large mixing bowl along with the breadcrumbs and eggs. Mix to combine and set aside.
-
Without separating the leaves, keeping the head of cabbage as intact as possible, cut it into large pieces that will easily fit into your food processor. Grate the cabbage pieces in the food processor and then add the shredded cabbage to a mixing bowl.
-
Just as you squeezed any excess liquid out of the potatoes, do the same with the cabbage. Then add it to the potato mixture, with the chile paste and garlic. Mix until everything is well combined. (Using your hands works the best.)
-
Season generously with salt and pepper.
-
As with any savory pancake I make, here too, it's important to do a "seasoning test" before making all of them. Do this by heating a bit of the grape seed oil in a sauté pan and once it's hot, place a very small amount (about 1 teaspoon) of the mixture in the pan. Sauté until it's golden brown, about, about 20 seconds per side. Now taste. Does it need more salt and pepper? Adjust the seasonings!
-
Generously coat a large sauté pan with grapeseed oil, and place it over medium-high heat.
-
Use a 1/4 cup measure to shape approximately 16 evenly-sized pancakes, placing them in the preheated pan as you go. There should be at least a couple of inches between them. Use a flat-bottomed spatula to gently press the pancakes down to flatten them -- they should be about 1/4-inch thick. Cook until they are golden brown, about 2 minutes per side.
-
Continue sautéing the pancakes using more of the oil if necessary, until you've used the entire mixture.
-
Serve warm or hot.
The measurements in this recipe can all be "give or take" a bit.
If you're gluten-free, simply use gluten-free bread crumbs.
Christina says
Oh my! What a wonderful combination of ingredients. I know these would make me very happy! Must try!! xx
valentina says
Make them. Be happy. 😉 Thanks, Christina.
Jeanne @JollyTomato says
Looks great! I love potato pancakes and cabbage, so this sounds like a match made in heaven!
valentina says
Thanks so much, Jeanne! xo
Nespresso varieties says
That sounds absolutely delicious! Many thanks for sharing, I would love to give it a try this weekend!
j says
Very excited to try these! Can you speak, please, as to whether these freeze well? I’m thinking they would be nice snacks for my little boy. Thank you.
valentina says
Thank you! Yes, you can freeze them — in an airtight container. Reheat them in a very hot oven to get them crispy again. 🙂
Elisa says
Hi! These look awesome and I’m looking forward to making them. Quick question…did you use fresh or dry breadcrumbs? Thanks, Elisa
valentina says
Hi Elisa, I used dry breadcrumbs. 🙂 Enjoy!
Bob says
The grated potatoes aren’t rinsed in water and then squeezed?
valentina says
Nope. 🙂
LS Kaar says
Chile is the country, I think you meant ‘chili’ paste.
valentina says
Hi there! Thanks for visiting my site and checking out this recipe. I’ve always been taught to use “chilE” for the peppers, and/or things made specifically with them (i.e., chile paste) — and that “chilI” is used specifically for a bowl of chili. Maybe there are differing thoughts about this, it’s just the way I’ve learned to do it. 🙂