Cabbage & Potato Patties

Instructions

1. Prepare the Onions

   4 min hands-on9 min waiting

   • Peel and thinly slice the onions. Heat some olive oil in a large non-stick pan over medium heat.
   • Add the onions, cumin seeds, and a pinch of salt. Sauté for 8–10 minutes, stirring occasionally, until the onions are soft and caramelized. Remove from the pan and set aside.

2. Sauté the Cabbage

   3 min hands-on4 min waiting

   • Remove the core from the cabbage and thinly slice the leaves.
   • In the same pan, add the remaining olive oil. Toss in the cabbage and dried thyme. Cook for 3–4 minutes over medium heat until the cabbage is wilted but still slightly crisp. Remove from heat and set aside with the onions.

3. Chop and Zest

   2 min hands-on

   • Roughly chop the fresh parsley and set aside.
   • Zest the lemon using a fine grater, ensuring you only remove the yellow outer layer.

4. Combine the Mixture

   3 min hands-on

   • In a large mixing bowl, add the mashed potatoes, caramelized onions, sautéed cabbage, most of the chopped parsley (reserve a small amount for garnish), and the lemon zest.
   • Mix thoroughly until evenly combined. Taste the mixture and season with salt and black pepper as needed.

5. Form the Patties

   4 min hands-on

   • Divide the mixture into four equal portions. Shape each portion into a round, flat patty approximately 2cm thick.

6. Cook the Patties

   3 min hands-on7 min waiting

   • Preheat a large non-stick pan over medium heat. Add a small amount of oil to lightly coat the pan.
   • Place the patties into the pan and cook for 3–4 minutes on each side until golden brown and crispy. Transfer cooked patties to a baking sheet and keep warm in a low oven while you cook the remaining patties.

7. Prepare the Harissa Mayo

   2 min hands-on

   • In a small bowl, mix the mayonnaise, hot sauce, and a squeeze of fresh lemon juice. Stir until smooth and creamy. Adjust seasoning to taste if needed.

8. Plate and Serve

   2 min hands-on

   • Arrange the crispy patties on plates. Top with a dollop of harissa mayo and garnish with the reserved parsley. Serve immediately and enjoy!
   • Cooking tips:
   • To achieve perfectly crispy patties, ensure the oil in the pan is hot before adding the patties.
   • If the mixture feels too soft to shape into patties, refrigerate it for 15–20 minutes to firm up before forming.
   • Use fresh lemon juice for the harissa mayo to brighten its flavor and balance the heat of the hot sauce.