Mashed Potato and Cabbage Pancakes

• 2 cups finely chopped steamed cabbage (about 1 pound cabbage)
• 2 1/2 cups mashed potatoes (about 1 pound 2 ounces potatoes, peeled, cut in chunks and steamed until tender about 20 minutes then mashed with a potato masher or a fork)
• 1/2 cup chopped chives
• 1 tablespoon chopped fresh marjoram (optional)
• 1 teaspoon baking powder
• Salt and freshly ground pepper to taste
• 1/4 cup all-purpose flour
• 2 eggs
• 3 to 4 tablespoons sunflower oil, grapeseed oil or canola oil for frying

1. To prepare the cabbage, remove the outer leaves and quarter a small head or 1/2 of a larger head.
2. Core and place in a steamer above 1 inch of boiling water.
3. Steam 10 to 15 minutes, until tender when pierced with a knife or skewer.
4. Remove from the heat and allow to cool, then squeeze out water, and chop fine.
5. Mix with the potatoes in a large bowl.
6. Add the chives, baking powder, marjoram if using, salt, pepper, and flour.
7. Beat the eggs and stir in.
8. Begin heating a large heavy skillet over medium heat.
9. Heat the oven to 300 degrees.
10. Add 2 tablespoons of the oil and when it is hot carefully scoop up heaped tablespoons of the potato mixture and use a spoon or spatula to ease them out of the spoon into the pan.
11. Gently flatten the mounds slightly with the back of a spoon or a spatula but dont worry if this is hard to do if they stick -- because when you flip them over you can flatten them into pancakes.
12. Brown on the first side about 2 or 3 minutes and using a spatula, flip the mounds over and gently push them down so that they will be shaped like pancakes.
13. Brown on the other side and remove to a baking sheet.
14. Continue with the remaining potato mixture, adding oil to the pan as necessary.

steamed cabbage, potatoes, chives, fresh marjoram, baking powder, salt, allpurpose, eggs, sunflower oil

Taken from cooking.nytimes.com/recipes/1015735 (may not work)