I decided to audition a few recipes before the holiday. Since, I printed this up, a few weeks ago, and have kept looking at it, saying, “I must make this,” I decided to do just that. This is a good recipe to multi-task. While the potatoes cook, chop and brown your vegetable. Everything can come together, at about the same time, in that way. These were a success and I am going to make them in smaller tins for my grandchildren. I think, they will enjoy, their own little potato cabbage cakes.
Passover Cabbage Potato Cakes
1 cup cabbage, shredded and then chopped smaller
3 potatoes, peeled and boiled and mashed
2 carrots, peeled and diced
1 large onion, diced
1 tablespoon olive oil
salt and pepper to taste
1/3 cup potato starch
1/2 teaspoon baking powder
Preheat oven to 375 degrees F.
Spray muffin tins with cooking oil.
Chop onions and carrots in a food processor. I used my mini processor from my immersion blender to get small pieces, not as tiny as in my full sized food processor. If you do not have this option, I suggest, chopping by hand.
Peel potatoes and cut into quarters. Place in a boiling pot of water. (carefully) Cook for 15 – 20 minutes until soft enough to mash.
While potatoes are cooking, heat olive oil in skillet and saute onions and carrots until onions are softened.
Add cabbage to carrots and onions.
Drain potatoes and mash. Add other vegetables to potatoes.
Add dry ingredients and mix into potatoes. Add wet ingredients and mix well. Add eggs and oil and combine with potato mixture. Add salt and pepper and mix in.
Using a quarter cup, scoop the potato mixture into the muffin tins. Top with a little chopped parsley.
Bake for 25 minutes until lightly browned.
I think, you will really enjoy these.