Ingredients
3 medium potatoes, (about 1 pound) peeled and cubed 3 tablespoons 2% milk2 tablespoons butter1/2 teaspoon salt1/4 teaspoon pepper2 cups chopped cabbage1 tablespoon plus 4 tablespoons canola oil, divided1 medium onion, finely chopped2 to 4 tablespoons all-purpose flour
Preparation
Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain potatoes; return to pan and stir over low heat 1 minute to dry. Mash potatoes with milk, butter, salt and pepper.
Meanwhile, in a small saucepan, bring 4 cups water to a boil; add cabbage. Return to a simmer. Cook until just tender, 3-5 minutes; drain. Stir cabbage into potato mixture. Add enough flour until mixture holds it’s shape when squeezed together.
In a large skillet, heat 1 tablespoon oil oil over medium heat; add onion. Cook and stir until tender, 3-5 minutes. Stir into potato mixture. With floured hands, shape into twelve 1/2-in.-thick patties. Add remaining oil to skillet and heat over medium heat. Add patties in batches; cook until golden brown, 3-4 minutes on each side.
