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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium bowl, stir together the pickled cabbage and creme fraiche. Transfer to a serving bowl and set aside. | 2. In a small bowl, whisk together the flour, salt, pepper and baking powder. Set aside. | 3. In a large bowl, combine the potatoes, onion, corned beef, egg whites and the reserved flour mixture. Mix well to make a batter that is loose, but holds together well, adding a bit more flour if necessary. | 4. In a large skillet over medium-high, heat about 1/2 inch of oil until a shred of potato dropped into it sizzles immediately. | 5. Working in batches and using about 1/4 cup of batter per pancake, drop the batter into the oil, leaving several inches between the pancakes. Flatten the pancakes slightly with the back of a spatula. Fry, turning once, until browned, about 2 to 3 minutes per side. Remove to a platter lined with paper towels. | 6. Serve immediately with pickled cabbage creme fraiche. The pancakes also can be reheated on a baking sheet in a 400 F oven. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red cabbage	1	cup	pickled	27.59	6.5593	1.2727	0.1424
creme fraiche	1/2	cup	sour	-	-	-	-
purpose flour	1/2	cup		-	-	-	-
kosher salt	1	teaspoon		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
baking powder	1/4	teaspoon		0.6095	0.3185	0.0	0.0
potato	20	ounces	shredded thawed	436.5822	99.1665	11.6233	0.5103
onion	1	cup	chopped sweet	64.0	14.944	1.76	0.16
beef	1/3		sliced corned cut	176.8004	0.0	34.8614	4.0649
egg white	3			51.48	0.7227	10.790999999999999	0.1683
peanut oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.