Page 29 - #MyMustard Recipe Book
P. 29

1 lb (500 g) cabbage
22 cups (625 mL) mashed potatoes, at room
temperature or chilled
2 cup (125 mL) chopped parsley
2 cup (125 mL) finely diced red onion
4 cup (60 mL) all-purpose flour
2 large eggs, lightly beaten
1 tsp (5 mL) baking powder
1 tsp (5 mL) mustard seeds
1 tsp (5 mL) mustard powder
1 tsp (5 mL) salt
4 tsp (1 mL) pepper
3-4 Tbsp (45-60 mL) canola oil, for frying
You can mix up the pancake mixture several hours ahead.
The potatoes and cabbage can be cooked a day or two ahead.
1. To prepare the cabbage, remove the outer leaves
and quarter a small head or 2 of a larger head. Core and place in a steamer above 1 inch (2.5 cm) of boiling water.
2. Steam for 10 to 15 minutes, until the cabbage is tender when pierced with a knife. Remove from the heat and allow to cool, then squeeze out any water, and finely chop. You need about 2 cups (500 mL) steamed, chopped cabbage.
3. Combine the cabbage with the rest of the ingredients (except the oil) in a large bowl. Mix well. Cover and refrigerate for 30 minutes.
4. Warm a large skillet over medium heat and preheat the oven to 300°F (150°C).
5. Add 2 Tbsp (30 mL) 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.
6. 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.
7. Brown on the other side for about 2 minutes then remove to a paper-towel lined plate to drain.
8. Place on a baking sheet to keep warm in the oven while you continue with the remaining potato mixture, adding oil to the pan as necessary.
Makes about 24 pancakes. 6 servings (4 pancakes/serving)
SuBStitution: Can stir in
2 Tbsp (30 mL) finely chopped herbs such as dill, parsley, marjoram, chives.
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