300 g of sauerkraut, squeezed (I used about 400 g before squeezing),

100 g mashed potatoes

125 g of plain gluten-free flour,

200 g unsweetened soy milk,

50 g vegan cream

1 tsp of marjoram,

1/2 tsp of cumin,

1/4 teaspoon pepper,

pinch of salt,

frying oil.

1. Mix the flour, mashed potatoes, milk, vegan cream and spices in a bowl - the dough will be quite thick. Leave it for a few minutes.

2.Shred the squeezed cabbage. Add it to the dough and mix.

3. Heat the oil in the pan. Get a large spoonful of the mixture and place in frying pan forming round, flat pancakes

4.Fry over medium heat on both sides until golden brown.

5.Drain excess fat from the pancakes on a paper towel.

6.Serve the pancakes warm

‍