Potato Pancakes with Dill, Parsley and Red Cabbage
Prep Time8 hrs 57 mins
Cook Time8 hrs 57 mins
Servings: 4 - 6
- 3 cups mashed potatoes
- 1 Tbsp. chopped parsley
- 2 Tbsp. chopped dill
- 2 eggs
- 1 1/4 cup all-purpose flour
- 1 cup shredded red cabbage - shredded on the fine side of the Grater
- 5 Tbsp. mayonnaise
- Oil to fry potato pancakes
- Bread Crumbs
Mix mashed potatoes with flour, parsley, dill and only 1 egg. Add salt and pepper according to your taste.
Make round potato pancakes, dust your hands with flour if it is to sticky.
In the frying pan heat the oil.
On one plate beat the egg, on other plate add bread crumbs.
Dip each potato pancake in beaten egg, then in bread crumbs.
Fry each potato pancake on medium heat, on each side (about 10 minutes total).
In a medium bowl mix shredded red cabbage, mayo, salt and pepper.
Serve potato pancakes immediately with a dollop of greek yogurt or sour cream and red cabbage salad. Sprinkle with dill and parsley.
Monounsaturated Fat: 0g | Potassium: 0mg | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg