+
0 (0)

Appetizers, Mains, 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.


HAVE YOU TRIED


Roasted kabocha squash and celery root soup with maple syrup and brown butter
Roasted kabocha squash and celery root soup with map...

Sauce mignonette
Sauce mignonette

Golden Lamb Inn's old-fashioned coconut pie
Golden Lamb Inn's old-fashioned coconut pie

Chinois chicken salad
Chinois chicken salad

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Sweet potato fritters with clove-scented syrup
Spiced candied pecans
Crisp-fried soft-shell crabs
Pasta latkes