Second helping

  (Genaro Molina / Los Angeles Times)

 

Active Work Time: 20 minutes

Total Preparation Time: 30 minutes

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

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

* Combine 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.

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

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

4 cakes. Each cake: 317 calories; 745 mg sodium; 64 mg cholesterol; 21 grams fat; 24 grams carbohydrates; 10 grams protein; 0.55 gram fiber.