Crispy Scandinavian Potato & Cabbage Fritters

Finely shred 150 g green cabbage using a sharp knife. Place 500 g leftover parboiled potatoes (reserved from the Day 2 dinner) in a microwave-safe bowl with 30 ml water. Cover the bowl with a microwave-safe lid or wrap and microwave on high for 4 minutes until the potatoes are hot and fully softened through.

Melt 5 g butter in a non-stick skillet over medium heat. Add 150 g finely shredded cabbage and a pinch of salt. Sauté for 5 minutes, stirring frequently, until the cabbage is completely soft and lightly translucent. Transfer to a small bowl to cool slightly.

Drain any excess water from the hot potatoes. Transfer the hot potatoes to the bowl of a stand mixer fitted with the paddle attachment. Add 30 ml milk, 10 g butter, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp onion powder. Mix on low speed for exactly 15 seconds until the potatoes are mashed and combined but not sticky.

Remove the bowl from the stand mixer. Add the sautéed cabbage, 1 egg, and 30 g all-purpose flour. Use a spatula to fold the ingredients together gently just until a cohesive mixture forms.

Divide the potato-cabbage mixture into 6 equal portions. Using clean, slightly damp hands, shape each portion into a flat round patty about 8 cm in diameter and 1.5 cm thick.

Heat 15 ml vegetable oil in a large non-stick skillet over medium-high heat. Carefully place the patties into the hot oil. Fry for 4 to 5 minutes on the first side until a deep golden-brown, crispy crust forms. Carefully flip and fry for another 4 minutes on the second side.

Transfer the crispy fritters to a plate lined with paper towels to drain any excess oil. Serve the warm fritters immediately with 120 ml sweet applesauce on the side for dipping.