Cabbage and potato patties are a simple and seasonal recipe, perfect for bringing winter vegetables to the table in a different way than usual. Soft inside and slightly golden outside, thanks to baking, they are an excellent solution for a light but tasty dinner that everyone always enjoys. Cabbage, the winter star, pairs beautifully with potatoes, creating a delicate and enveloping mixture.
In this version, I added some cooked ham: you can add it too for a more intense flavor, or omit it for an equally good vegetarian variant. Try these patties; they are very simple and appetizing, ideal for making use of seasonal cabbage and turning it into a flavorful and rustic dish!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven, Stove
- Seasonality: Winter
Ingredients
- 7 oz savoy cabbage (net of waste)
- 7 oz potatoes
- 1 egg
- 1 clove garlic
- parsley
- 1.8 oz cooked ham (optional)
- 1 slice whole wheat sandwich bread
- to taste breadcrumbs
- extra virgin olive oil
- salt
- pepper
Tools
- Baking Tray
- Parchment Paper
- Pan
- Bowl
- Mixer
Preparation
Wash the cabbage and cut it into julienne strips. Place it in a pan with a drizzle of oil (1), add a pinch of salt, and cook over medium-low heat until it is soft. To facilitate cooking, occasionally moisten the bottom with a little hot water.
Meanwhile, wash and peel the potatoes, cook them in the microwave with a splash of water at 700-750W for 8 minutes. Alternatively, boil or steam them.
Transfer the cooked potatoes to a bowl, mash them with a fork, and salt them (2).
With the help of a small mixer, chop the sandwich bread along with the garlic, a sprig of parsley, and the cooked ham (2).
Combine the chopped mixture and the cabbage with the potatoes, then add the beaten egg. Season with salt and pepper and mix. If necessary, adjust the consistency with a couple of tablespoons of breadcrumbs (3).
Now form slightly flattened patties of uniform size. Coat them in breadcrumbs and place them on a baking tray lined with parchment paper (4), drizzling them with a bit of oil on top. With these quantities, you will get about 18-20 patties.
Place the tray in a ventilated oven at 375°F and bake the patties for about 20 minutes, or until they are dry and crispy.
The cabbage and potato patties are ready; you can serve them hot or warm, accompanied by mayonnaise or other sauces if desired.
Tips and Notes
If you can’t find cabbage, you can replace it with white cabbage.
The addition of ham is optional; you can omit it or replace it with speck or bacon.
You can also cook the patties in a pan, using extra virgin olive oil or peanut oil.
FAQ (Questions and Answers)
Can I prepare the patties in advance?
You can place them on the tray and store them raw in the refrigerator for a few hours, or you can cook them, still place them in the refrigerator, and then reheat them as needed, even the next day. I don’t recommend freezing them, as the cabbage would lose flavor and texture.
