Cabbage Cakes

Cabbage Cakes

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Combining leftover sweet potato and cabbage, these cabbage cakes are a play on the traditional “bubble and squeak” and are a great way to use up leftovers!


  • 3/4 cup mashed sweet potato
  • 2 cups shredded cabbage / carrot / broccoli – bagged slaw mixes would also be perfect
  • 1/4 cup almond flour
  • 1/8 cup sifted coconut flour
  • 2 eggs
  • 1 tbl fresh cilantro
  • 1 tsp minced garlic
  • Avocado oil to fry


  1. Beat the eggs together, then whisk in both the almond flour and coconut flour; it doesn’t matter if there are some lumps.
  2. Add the mashed sweet potatoes to the egg mixture and stir to combine. Stir in the cilantro and garlic, then season to taste.
  3. Add the shredded vegetables to the bowl, mixing until they are evenly distributed.
  4. Form the mixture into four rounded patties.
  5. Heat a pan over medium low heat with plenty of avocado oil to coat. The oil is hot enough when little bubbles form around the handle of a wooden spoon placed in the pan.
  6. Place the patties in the pan and space them out evenly. Use a spatula /slice to flatten them down to about a half inch thick but no bigger than the size of your spatula / slice as that will make them too big to flip!
  7. Cook until browned, about 3 – 5 minutes, then carefully flip and brown the other side. Done!