The new year is impending and apparently that means lettuce-recipes are incoming. But if my new year doesn’t include some fried foods then I’m going to go on time-strike and start counting backwards. Kind of like I do for my birthdays. Anyway.
Really this is a story about some leftover sweet potatoes. Wicked stepmother Meatified bought too many, cooked too many and then locked the unwanted tubers in the cruel confines of a super cold box for several days without even bothering to check on their welfare. But have no fear! Those fair things were soon to be rescued by the dashing Mr Meatified who glared at Mrs M and demanded to know why such sweet taters had been treated so cruelly and for so long. Thus, evil stepmother had no choice but to slink back into the kitchen and to seek a more fitting end for the aforementioned sweets. Yes, I clearly need my Once Upon A Time fix.
Ahem. So I battled through the rather lackluster post-holiday contents of my fridge and found some leftover – undressed – coleslaw I’d made a few days before. I don’t even like coleslaw so I have no idea what I was thinking with that one. Adding broccoli did not save it. I still hate coleslaw. Thus, the Cabbage Cake was born!
These are a little like the British Bubble n Squeak or Irish Colcannon. It would be quicker and easier to make these in that one pan kind of style, but I went all fancy and made individual patties: this way, they can be used as a cute little base for a ton of different meal ideas. They’re just as good for breakfast with some eggs as they are at dinner topped with a burger. What’s really great about these is the texture – they’re crisp on the outside, the sweet potato makes them nice and fluffy in the middle but they also have the crunch of the vegetables inside them. Way more interesting than a latke. Although CLEARLY I love those, too.
makes 4 individual cakes
3/4 cup mashed sweet potato
2 cups shredded cabbage / carrot / broccoli - bagged slaw mixes would also be perfect
1/4 cup almond flour
1/8 cup coconut flour
1 tbl fresh cilantro
1 tsp minced garlic
Oil of your choice for frying
- Beat the eggs together, then whisk in both flours; it doesn’t matter if there are some lumps.
- Add the mashed sweet potatoes to the egg mixture and stir to combine. Stir in the cilantro and garlic, then season to taste.
- Add the shredded vegetables to the bowl, mixing until they are evenly distributed.
- Form the mixture into four rounded patties.
- Heat a pan over medium low heat with plenty of oil to coat. The oil is hot enough when little bubbles form around the handle of a wooden spoon placed in the pan.
- Place the patties in the pan and space them out evenly. Use a spatula /slice to flatten them down to about a half inch thick but no bigger than the size of your spatula / slice as that will make them too big to flip!
- Cook until browned, about 3 - 5 minutes, then carefully flip and brown the other side. Done!
More pictures, step by step instructions and printable recipe here!