Name: St. Patrick's cakes Recipe
Total time: 50 min
Yield: Makes 4 cakes
Ingredients: 1/4 cup (1/2 stick) butter; 1 cup thinly sliced cabbage; 2 cups mashed potatoes, room temperature; 1 cup chopped corned beef; 12 chives, chopped fine; 2 tablespoons flour, plus extra for dusting board; Salt, pepper; 1/2 cup sour cream; 1 tablespoon prepared horseradish or to taste

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By Donna Deane

March 10, 1999

¼ cup (½ stick) butter

1 cup thinly sliced cabbage

2 cups mashed potatoes, room temperature

1 cup chopped corned beef

12 chives, chopped fine

2 tablespoons flour, plus extra for dusting board

Salt, pepper

½ cup sour cream

1 tablespoon prepared horseradish or to taste

Melt 2 tablespoons butter over low heat in skillet. Add cabbage and saute until just wilted, 2 to 3 minutes.

Combine potatoes, corned beef, cabbage, chives and flour until thoroughly blended. Season to taste with salt and pepper. Place mixture on floured board and divide into 4 cakes, patting both sides of each cake with flour.

Melt remaining 2 tablespoons butter on griddle. Brown cakes, turning once, about 5 minutes per side.

Combine sour cream and horseradish. Top each cake with dollop of horseradish-sour cream sauce.