Recipe: St. Patrick's Cakes
(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
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.
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