Yummy, healthy and cheap cabbage-potato pancakes, with the addition of oatmeal. Not only are they amazingly tasty and crispy, but they also have a beautiful, purple-blue color. And you can freeze them as well.
Preparation time 10 minutes .. Baking 30 minutes .. Durability few days in refrigerator
INGREDIENTS .. 4 pers
- 1/2 of an smaller red cabbage
- 3 cleaned and peeled potatoes/li>
- 1 onion, finely chopped
- 3 pressed cloves garlic
- 5 Tbsp of flour (or gluten free alternative)
- 100 g very fine bacon strips – see picture
- 4 Tbsp oatmeal
- 2 eggs
- salt & pepper
- Sunflower oil for frying
Cut the cabbage into pieces and place in the kitchen machine, grate them together with the potatoes. Transfer the grated vegetables to a larger bowl, add the chopped onion, gently sprinkle with salt, stir well and let stand for at least an hour. Then “juice” the vegetables with your hands, but do not throw away the juice. Add crushed garlic, flour, flakes and eggs to the drained vegetables. Mix everything well and season with salt and pepper to taste.
From the prepared mixture, then use a spoon to shape the pancakes in hot pan, which fry red on both sides. Fold them on a plate lined with a double layer of paper kitchen towels to trap excess oil in the paper. Continue baking until the vegetables are completely processed.
Serve with apple cider or quality beer.
Even though I made them from half a small cabbage head and only 3 potatoes, many came out. That is no problem, because they can be frozen – see last photo. So let them cool before freezing and place the food foil two side by side and cover each layer of fritters with microfilm. If I want to use them again, I just put them for 4-5 minutes on a baking tray and put them in an oven at 356°F.