+
0 (0)

Categories: Appetizers, Main courses, Quick and easy

St. Patrick's cakes

St. Patrick's cakes
Genaro Molina / Los Angeles Times
Total time: 50 minutes | Makes 4 cakes
  • 1/4 cup (1/2 stick) butter
  • 1 cup thinly sliced cabbage
  • 2 cups mashed potatoes, room temperature
  • 1 cup chopped corned beef
  • 12 chives, chopped fine
  • 2 tablespoons flour, plus extra for dusting board
  • Salt, pepper
  • 1/2 cup sour cream
  • 1 tablespoon prepared horseradish or to taste

Step 1Melt 2 tablespoons butter over low heat in skillet. Add cabbage and saute until just wilted, 2 to 3 minutes.

Step 2Combine potatoes, corned beef, cabbage, chives and flour until thoroughly blended. Season to taste with salt and pepper. Place mixture on floured board and divide into 4 cakes, patting both sides of each cake with flour.

Step 3Melt remaining 2 tablespoons butter on griddle. Brown cakes, turning once, about 5 minutes per side.

Step 4Combine sour cream and horseradish. Top each cake with dollop of horseradish-sour cream sauce.

Each cake:
317 calories; 745 mg sodium; 64 mg cholesterol; 21 grams fat; 24 grams carbohydrates; 10 grams protein; 0.55 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Pretzel rolls
Quesadillas stuffed with mushrooms and goat cheese
Muldoon's whiskey-marinated wings
Chorizo-corn madeleines