Cabbage Cakes
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!
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 4 servings 1x
Ingredients
Scale
- 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
Instructions
- Beat the eggs together, then whisk in both the almond flour and coconut flour; it doesn’t matter if there are some lumps.
- Add the mashed sweet potatoes to the egg mixture and stir to combine. Stir in the cilantro and garlic, then season to taste.
- Add the shredded vegetables to the bowl, mixing until they are evenly distributed.
- Form the mixture into four rounded patties.
- 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.
- 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!
- Cook until browned, about 3 – 5 minutes, then carefully flip and brown the other side. Done!
Find it online: https://meatified.com/cabbage-cakes/