Crispy Cabbage and Potato Patties with Warm White Bean Cream

Instructions

1. 1

   Place the grated potato in a clean towel and squeeze it well to remove excess moisture. Transfer it to a large bowl and add the cabbage, onion, 1 minced garlic clove, beaten egg, wheat flour, 1 teaspoon sweet paprika, 1/2 teaspoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix until you have a moist but compact mixture.

2. 2

   For the warm cream, heat 1 tablespoon vegetable oil in a small saucepan over medium heat. Add the remaining 2 garlic cloves and cook for 30 seconds without letting them brown. Stir in the white beans, water, lemon juice, dried oregano, the remaining 1/2 teaspoon sweet paprika, the remaining 1/2 teaspoon cumin, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Cook for 5 minutes, stirring occasionally.

3. 3

   Mash or blend the bean mixture with a potato masher or immersion blender until you get a rustic cream. Keep over low heat for 2 to 3 more minutes until warm and thick. If it gets too thick, add 1 to 2 more tablespoons of water.

4. 4

   Shape the cabbage and potato mixture into 8 patties, pressing firmly with your hands so they hold together.

5. 5

   Heat the remaining 2 tablespoons vegetable oil in a large skillet over medium heat. Cook the patties in batches for 4 to 5 minutes per side, until deeply golden and cooked through. Adjust the heat if they brown too quickly.

6. 6

   If you prefer to finish them in the oven, place them on a lightly oiled tray and bake at 220 °C / 425 °F for 8 to 10 minutes after pan-searing for a firmer finish.

7. 7

   Serve a layer of warm white bean cream on each plate, top with 2 patties per serving, and finish with the chopped fresh parsley.