Ingredients
Original recipe: 8 vegetable cakes. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 750 gPotatoes peeled and diced
- 300 gCabbage finely shredded
- 150 gOnion finely chopped
- 45 mlNeutral oil
- 1 tspSalt
- ½ tspBlack pepper
- 1500 mlWater for boiling
Make it
- Bring potatoes and the measured water to a boil in a saucepan. Simmer for 12–15 minutes until tender, adding cabbage for the final 4 minutes.
- Drain very thoroughly and let steam dry. Mash roughly, keeping some potato texture.
- Heat 15 ml of the oil in a skillet and soften the onion for 5–6 minutes. Mix it into the potato and cabbage with salt and pepper.
- Shape the mixture into 8 flat cakes. Heat the remaining oil in the skillet and cook in two batches over medium heat for 4–5 minutes per side, until deeply golden and hot in the center.
- Serve immediately, allowing two cakes per person. If using properly refrigerated cooked leftovers instead, heat the finished cakes to 165°F/74°C.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.