Ingredients

Instructions

1. 1

   Boil the peeled and chopped potatoes in salted water for about 15 minutes or until tender.

2. 2

   While potatoes are boiling, heat 1 tablespoon of butter in a skillet over medium heat and sauté the shredded cabbage until wilted and soft, about 5 minutes.

3. 3

   Drain the potatoes well and return them to the pot. Mash them with the remaining 3 tablespoons of butter until smooth.

4. 4

   Add the sautéed cabbage, shredded ham hock, sliced green onions, and beaten egg to the mashed potatoes. Season generously with salt and pepper.

5. 5

   Mix everything thoroughly and let the mixture cool slightly so it is easy to handle.

6. 6

   Shape the potato mixture into 8 equal-sized patties. Dredge each patty lightly in the flour, shaking off any excess.

7. 7

   Heat vegetable oil in a large frying pan over medium-high heat.

8. 8

   Fry the cakes in batches for 3-4 minutes on each side until they are golden brown and crispy.

9. 9

   Serve hot, optionally topped with a dollop of sour cream or extra green onions.