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Potato Pancakes with Dill, Parsley and Red Cabbage

Prep Time8 hrs 57 mins
Cook Time8 hrs 57 mins
Servings: 4 - 6
Author: Ilona


Potato Pancakes

  • 3 cups mashed potatoes
  • 1 Tbsp. chopped parsley
  • 2 Tbsp. chopped dill
  • 2 eggs
  • 1 1/4 cup all-purpose flour
  • Salt/Pepper

Red Cabbage

  • 1 cup shredded red cabbage - shredded on the fine side of the Grater
  • 5 Tbsp. mayonnaise
  • Salt/Pepper


  • Oil to fry potato pancakes
  • Bread Crumbs
  • Dill/Parsley


  • 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