Instructions

01
In a large mixing bowl, combine the coleslaw mix, scallions, kosher salt, black pepper, and paprika. Toss until evenly distributed.
02
In a separate bowl, whisk together Duke's mayo, sour cream, egg, and flour until you have a thick batter.
Herb says
Mayo and sour cream emulsify with the egg, hydrating the flour and helping your patties hold shape, far superior to just eggs alone.
03
Add the wet mixture to the coleslaw mixture and stir until every shred is coated and the mix just holds together when pressed.
04
Line a baking sheet with parchment or foil. Divide the slaw mixture into 8 equal portions, then use damp hands to flatten and form each into a patty, roughly 1/2 inch thick. Chill in the fridge for 10 minutes to firm up.
Herb says
This brief chill prevents your cakes from falling apart in the skillet. Patience beats pancake panic every time.
05
Meanwhile, in a small bowl, whisk together Dijon mustard, honey, and apple cider vinegar to make your glaze. Set aside.
06
Heat 1 1/2 tablespoons of vegetable oil in a large nonstick or cast iron skillet over medium heat. When shimmering, add half the patties. Cook for 4–5 minutes per side until deep golden and crisp, adjusting heat as needed.
07
Transfer cooked patties to a paper towel-lined plate. Repeat with remaining oil and patties.
08
Wipe excess oil from the skillet, return all patties to the pan, and brush generously with the mustard-honey glaze. Let cook 30 seconds per side to set the glaze.
09
Transfer to a serving platter and sprinkle with chopped fresh parsley. Serve hot, with extra glaze on the side if desired.
Herb says
The glaze goes on at the end to preserve its tangy brightness, if you add it earlier, it’ll burn and lose all that zing.

HERB

Slaw and Order: The Crisp Patrol

Ingredients

Instructions