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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


To prepare the cabbage, remove the outer leaves and quarter a small head or 1/2 of a larger head. Core and place in a steamer above 1 inch of boiling water. Steam 10 to 15 minutes, until tender when pierced with a knife or skewer. Remove from the heat and allow to cool, then squeeze out water, and chop fine. Mix with the potatoes in a large bowl. Add the chives, baking powder, marjoram if using, salt, pepper, and flour. Beat the eggs and stir in. Begin heating a large heavy skillet over medium heat. Heat the oven to 300 degrees. 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. 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. 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. Brown on the other side and remove to a baking sheet. Continue with the remaining potato mixture, adding oil to the pan as necessary.

Source: cooking.nytimes.com