Cabbage, kale and potato pancake

This fabulous brunch recipe that crams in both cabbage and kale to kick start your day with heaps of healthy nutrients.


100g kale, roughly chopped
200g white cabbage, finely shredded
600g desiree potatoes
2 medium free-range eggs, lightly beaten
3 tbsp plain flour
6 tbsp vegetable oil




Grate your potatoes and squeeze as much water as you can from them. I like to use my food processor to do this as it has a grater attachment and it’s much quicker and cleaner to do it this way. I use the julienne grater attachment.

Roughly chop the kale and cabbage. Add the grated potatoes to the mixing bowl, then stir in the eggs, flour and a good pinch of salt and pepper. Divide the mixture into 6, flattening each piece into a roughly 1cm thick patty shape.

Cover a non-stick fry pan with oil. When it is hot add the potato mixture and cover the bottom. Tuck in the potato on the sides so they don’t burn. Turn the heat down to medium and cook the potato for about 10 to 12 minutes. It should get nice and crispy on the bottom.

Carefully flip the pancakes and cook on the other side. You may want to do this with a plate if you think it might break. (I used two spatulas!). Cook on that side for a further 10 to 12 minutes until browned.
Pat with paper towel if desired to soak up some of the extra oil. Serve immediately with vegan mayonnaise. Enjoy!