Smashed Potato Cabbage Pancakes with Basil Yogurt

Name: Smashed Potato Cabbage Pancakes with Basil Yogurt
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 1
Ingredients: Progressive Produce Co White Fingerling Potatoes; Elephant Garlic; Badia Spices Bay Leaves, Ground; Morton Sea Salt, Coarse; Organic Wrapped Cabbage; Ortega Jalapenos, Hot, Diced; Scallion; Clabber Girl Gluten Free Non GMO Corn Starch; Gold Medal All Purpose Flour with Resealable Bag; Grade B Medium Eggs; O Organics Basil; Asturi Bruschettini, Classico Virgin Olive Oil; Bluebonnet Nutrition Vegetable Oil Sticks; Open Nature Yogurt, Non-Fat, Black Cherry Flavored, Greek, Strained; Oppy Organic Meyer Lemons

Serves 1

35 mins prep

45 mins cook

80 mins total

Calling all my charred cabbage fans. These pancakes are like if some hash browns met Okonomiyaki. Cooking and smashing the potatoes gives these little pucks a creamy interior. Anytime I eat charred cabbage I always have some yogurt on hand but feel free to use mayo if you're feeling wild. You can also swap the basil for another herb like dill or parsley.

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0 servings

lbfingerling potato

garlic

dried bay leaves

tspcoarse sea salt

lbcabbage

jalapeno

scallion

tbspcornstarch

cupall purpose flour

brown egg

cupbasil

tbspextra-virgin olive oil

vegetable oil

cupnatural yogurt

lemon

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