Red Cabbage and Potato Burgers

Instructions

1. Boil the potatoes in salted water until cooked, without overcooking them; about 20-25 minutes should be enough. Test with a wooden skewer to check. Once cooked, let them cool.

   

2. Meanwhile, wash and chop the cabbage, first into strips and then into small cubes.

   

3. Pour a couple of tablespoons of oil into a non-stick pan and add the cabbage, with salt and very finely chopped garlic if desired. Cook for about 10 minutes, stirring often, until very soft. You can also add a couple of tablespoons of water to help soften it. After this time, let it cool.

   

4. While the cabbage cooks, take the cold potatoes one by one, remove the skin and grate them into a large bowl. If they are not completely cold, let them cool fully.

   

5. Once the ingredients are cold, first add the cornstarch to the potatoes and mix well. Then add the cabbage, pepper, paprika and chili, adjust the salt, all in the large bowl.

   

6. Mix everything very well until you have a well-combined mixture, without overworking it.

   

7. Wet your hands or coat them with oil to work more easily, and start forming medium balls until all the mixture is used.

   

8. Then gently flatten the balls into burger shapes. If they are too sticky, coat them with a little cornstarch or rice flour. Then place them in a non-stick pan with a little oil spread over the entire surface. Sauté them for 3 minutes.

   

9. Then turn them gently and cook for another 3 minutes.

   

10. Once they are finished sautéing, you will notice that as they cool, they become more compact. Serve them very hot or warm. Note: We can also bake them at 200°C (395°F) in a fan oven for 15-20 minutes, turning them halfway through cooking.