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These delicious, savory cakes are sure to become a go-to dinner.

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Credit: Victor Protasio

Recipe Summary test

hands-on:
35 mins
total:
35 mins
Servings:
4
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This recipe from Bare Minimum Dinners is the perfect way to turn that extra half head of cabbage lolling in the crisper drawer into a satisfying meal: shred and toss it with spicy chopped kimchi, scallions, and eggs to make crispy cakes. These have a generous splash of soy sauce for seasoning and flour to bind the batter so they fry up perfectly. A quick mayo-sriracha sauce is the perfect, flavor-packed finishing touch.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk eggs and soy sauce in a large bowl. Add cabbage, kimchi, and scallions; toss to combine. Stir in flour.

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  • Heat 2 tablespoons oil in a large skillet over medium. Working in batches, drop ¾ cup batter for each patty into oil. Cook until golden brown, 3 to 4 minutes per side. Transfer to a towel-lined plate to drain. Repeat with remaining oil and cabbage mixture. Serve with sriracha mayo, if desired.

Note

Excerpted from Bare Minimum Dinners: Recipes and Strategies for Doing Less in the Kitchen. Copyright © 2021 by Jenna Helwig. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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