Mashed Potato and Cabbage Pancakes

INGREDIENTS  

• 2 cups finely chopped steamed cabbage (about 1 pound cabbage)
• 2½ cups mashed potatoes
• ½ cup chopped chives
• 1 T. chopped fresh marjoram (optional)
• 1 t. baking powder
• Salt and freshly ground pepper to taste
• ¼ cup all-purpose flour
• 2 eggs
• 3 to 4 T. canola oil for frying

DIRECTIONS  

1. Core and place cabbage in a steamer above 1 inch of boiling water. Steam 10 to 15 minutes, until tender when pierced with a knife or skewer. Remove from the heat and allow to cool, then squeeze out water, and chop fine. 
2. Mix with the potatoes in a large bowl. Add the chives, baking powder, marjoram if using, salt, pepper, and flour. Beat the eggs and stir in.
3. Begin heating a large heavy skillet over medium heat. Add 2 T. of the oil and when it is hot carefully scoop up heaped tablespoons of the potato mixture and use a spoon or spatula to ease them out of the spoon into the pan. Gently flatten the mounds slightly with the back of a spoon or a spatula but don’t worry if this is hard to do – if they stick — because when you flip them over you can flatten them into pancakes. Brown on the first side – about 2 or 3 minutes – and using a spatula, flip the mounds over and gently push them down so that they will be shaped like pancakes. Brown on the other side and remove to a baking sheet. Continue with the remaining potato mixture, adding oil to the pan as necessary.

Recipe Author: New York Times