These cabbage and potato pancakes are crispy on the outside and soft on the inside, packed with flavors from cabbage, potato, and cheese. They make a great snack or side dish, and they’re quick and easy to prepare.
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Servings: 4
Ingredients
- Half a young cabbage, finely shredded
- 2 eggs
- Salt, to taste
- 2 potatoes, grated (use a special grater for finer texture)
- 1 onion, finely chopped
- 100 g cheese, grated (cheddar or any cheese of choice)
- Olive oil, for frying
Instructions
- Prepare the Ingredients:
- Shred half a young cabbage and place it in a bowl.
- Grate 2 potatoes and squeeze out any excess liquid using a clean kitchen towel or cheesecloth.
- Chop the onion finely.
- Make the Mixture:
- In a large bowl, add the shredded cabbage, grated potatoes, and chopped onion.
- Crack in the 2 eggs, add salt to taste, and mix everything together.
- Stir in the grated cheese until well combined.
- Fry the Pancakes:
- Heat a little olive oil in a skillet over medium heat.
- Scoop a spoonful of the mixture into the pan and flatten it to form a pancake.
- Fry for about 4 minutes on low heat until the underside is golden brown.
- Flip the pancake using a plate or spatula and fry for another 4 minutes until golden on both sides.
- Serve:
- Remove the pancakes from the skillet and serve hot. Enjoy them with a side of sour cream, yogurt, or a fresh salad.
Serving Suggestions
- Serve with a dollop of sour cream or Greek yogurt for added creaminess.
- Pair with a light side salad for a complete meal.
- Top with fresh herbs like parsley or dill for extra flavor.
- Serve as an appetizer or side dish alongside grilled meats or fish.
- Enjoy them with your favorite dipping sauce like ketchup or mustard.
Cooking Tips
- Make sure to squeeze out all the excess moisture from the grated potatoes to avoid soggy pancakes.
- Use a non-stick skillet for easy flipping and even cooking.
- You can add a little flour or breadcrumbs if the mixture feels too wet.
- For extra crispiness, use a generous amount of olive oil when frying.
- You can also bake these pancakes in the oven for a healthier option—just brush them with a little oil and bake at 180°C (350°F) for about 20 minutes.
Nutritional Benefits
- Cabbage is rich in vitamins A and C and is great for digestion.
- Potatoes are a good source of carbohydrates and provide energy.
- Eggs offer protein and essential nutrients.
- Cheese adds flavor and provides calcium and protein.
Nutritional Facts (per serving)
- Calories: ~200
- Protein: 8g
- Carbohydrates: 18g
- Fat: 12g
- Fiber: 3g
Storage
- Refrigerator: Store leftover pancakes in an airtight container for up to 2 days.
- Freezer: Freeze the pancakes for up to 1 month. Reheat in the oven or skillet for the best texture.
Why You’ll Love This Recipe
- Easy to make with just a few ingredients.
- Crispy, savory, and satisfying—perfect for any meal.
- Versatile: serve with dips, salads, or as a standalone snack.
- Quick cooking time makes it great for busy weeknights.
- A delicious way to get more veggies into your diet.
Conclusion
These cabbage and potato pancakes are crispy on the outside, tender on the inside, and full of flavor. They’re an easy-to-make, budget-friendly meal that the whole family will love. With just a few simple ingredients, you can enjoy a tasty, savory dish in no time.
Frequently Asked Questions
- Can I make these pancakes without cheese?
Yes, you can omit the cheese if you prefer or use a dairy-free alternative. - Can I use a different type of oil for frying?
Yes, you can use sunflower oil, coconut oil, or any oil of your choice. - Can I add herbs or spices to the mixture?
Yes, feel free to add herbs like parsley, dill, or thyme for extra flavor. - How do I reheat leftover pancakes?
You can reheat them in a skillet over medium heat or in the oven at 180°C (350°F) for 5-10 minutes. - Can I make these pancakes gluten-free?
Yes, you can substitute flour with gluten-free flour or breadcrumbs if needed.