Spicy Cabbage Potato Pancakes
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
Ingredients
- 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
Instructions
-
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.
Recipe Notes
The measurements in this recipe can all be "give or take" a bit.
If you're gluten-free, simply use gluten-free bread crumbs.