Cabbage potato pancakes

Ingredients for making potato pancakes

  1. White cabbage (fresh) 1 head of cabbage (small)
  2. Chicken egg 2 pieces
  3. Carrot 1 piece
  4. Wheat flour 2.5 tablespoons
  5. Salt to taste
  6. Ground black pepper to taste
  7. Vegetable oil for frying
  • Main Ingredients: Cabbage, Carrot, Eggs, Flour
  • Serving 1 serving
  • World Cuisine


Knife, Cutting board, Paper kitchen towels, Deep bowl, Food processor, Tablespoon, Stove, Frying pan, Fine mesh strainer, Kitchen spatula, Large flat dish

Cooking potato pancakes:

Step 1: prepare the ingredients.

From a small head of cabbage we remove the upper hard, dried and damaged leaves. Then, using a knife, peel the carrots. We wash the vegetables under cold running water, dry them with paper kitchen towels, place them on a cutting board one by one, cut into medium pieces about 5 - 7 centimeters and send them to a dry and clean bowl of the food processor.

Grind vegetables at the highest speed to small pieces from 5 millimeters to 1 centimeter. After we turn off the kitchen appliance, squeeze the cabbage and carrots with clean hands from excess juice and transfer them to a deep bowl. We also put on the kitchen table all the other ingredients that you will need to make potato pancakes.

Step 2: prepare the vegetable mass for potato pancakes.

Then in a bowl with vegetable mass we drive two eggshell eggs and carefully mix with a tablespoon. After that, 2.5 tablespoons of wheat flour are sifted through a sieve through a sieve, add salt and black pepper to taste, and re-mix all the components of the vegetable "dough" to a homogeneous consistency. The resulting mixture should be sticky and thick, put it aside and let it brew 10 minutes.

Step 3: fry cabbage potato pancakes.

After a while, turn on the stove to a medium level and put a frying pan with 2 - 3 tablespoons of vegetable oil on it. When the fat warms up, we spread the vegetable mass at the rate of 1 tablespoon - 1 potato in it with a tablespoon, in total no more than 5 pieces will fit in the pan, you should not put more during frying slightly increase in size.
Fry them until a golden, almost brown crust is on both sides, periodically turning from side to side for more even frying. Then we put the finished potato pancakes on a paper kitchen towel and give the paper the opportunity to absorb excess fat. In the same way, we fry the rest of the potato pancakes, periodically adding oil to the pan. Then we put them on a large flat dish and serve.

Step 4: serve the potato pancakes.

Cabbage potato pancakes are hot or at room temperature, and in both cases they are very tasty. Very often, before serving, they are sprinkled with finely chopped greens of dill, parsley, cilantro or green onions. As a complement to this dish, you can offer a salad of fresh vegetables, sour cream or homemade cream. Enjoy it!
Enjoy your meal!

Recipe Tips:

- Very often, sausage, chopped on a fine grater, ground onion or garlic squeezed through a garlic gadget is added to the vegetable mass.

- Instead of flour, you can use breadcrumbs.

- Vegetables can be chopped in a blender or grind them through a meat grinder.

- If desired, the set of spices can be supplemented with any other spices that are suitable for cooking vegetable dishes, for example, ground coriander, bay leaves, white or allspice, French herbs.