4 Serves
96 Mins
Coarsely chop the leftover cabbage and cooked vegetables using a chef's knife on a cutting board.
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IndianVitamin K
139 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
86 µg / 400 µgCalcium
93 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
54 mg / 420 mgPhosphorus
123 mg / 1,250 mgPotassium
510 mg / 4,700 mgSodium
802 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
11 g / 28 gSugar
9 g / 50 gSaturated Fat
18 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
In a large mixing bowl, combine the chopped vegetables with any leftover mashed potatoes, seasoning with salt and pepper to taste.
Heat the vegetable oil in a large non-stick skillet over medium heat.
Add the vegetable mixture to the skillet, pressing it down with a spatula to form a large cake or individual patties.
Cook undisturbed for 10 to 15 minutes until the bottom is deeply browned and crispy, then flip and cook the other side for another 10 minutes until golden.
Continue to cook and flip as needed, breaking up the crust if desired, for an additional 46 minutes to ensure the center is heated through and the exterior is perfectly crunchy.
7
g50
g15
g
Saudi
Cypriot