This Cabbage and Carrot Pancake is a savory, nutritious dish that’s quick and easy to make. Packed with vegetables and lightly seasoned, it’s perfect for a healthy breakfast, lunch, or snack. The crispy edges and tender interior make it a delightful addition to your recipe collection.
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Ingredients
- 150 g cabbage, shredded
- 100 g carrot, grated
- 1 small onion, finely chopped (optional)
- 2 eggs
- 3 tbsp all-purpose flour (or rice flour for gluten-free option)
- 3 tbsp water
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/4 tsp paprika or chili powder (optional)
- 2 tbsp cooking oil (for frying)
Directions
Prepare the Vegetables
- In a large mixing bowl, combine shredded cabbage, grated carrot, and chopped onion (if using).
Make the Batter
- In the same bowl, add the eggs, flour, water, salt, black pepper, and paprika (if using).
- Mix until the vegetables are well coated with the batter. Adjust the consistency with a little more water if needed; the batter should be slightly thick but spreadable.
Cook the Pancakes
- Heat 1 tablespoon of cooking oil in a non-stick skillet over medium heat.
- Scoop about 1/4 cup of the vegetable batter into the pan and spread it into a thin, round pancake.
- Cook for 2-3 minutes on each side, or until golden brown and crispy.
- Repeat with the remaining batter, adding more oil to the pan as needed.
Serve
- Serve the pancakes warm with your favorite dipping sauce or garnish with fresh herbs like parsley or cilantro.
Serving Suggestions
- Pair with sour cream, yogurt, or a tangy dipping sauce.
- Serve as a side dish alongside grilled meats or fish.
- Top with a fried egg for a hearty breakfast.
- Add a sprinkle of cheese for extra flavor.
- Enjoy with a light salad for a balanced meal.
Cooking Tips
- Ensure the cabbage and carrot are finely shredded for even cooking.
- For extra crispiness, cook the pancakes over medium-high heat and avoid overcrowding the pan.
- Use a silicone spatula for easy flipping without breaking the pancakes.
- Customize with herbs like dill, parsley, or green onions for added flavor.
Nutritional Benefits
- Rich in Fiber: Cabbage and carrots provide dietary fiber for improved digestion.
- Low-Calorie: A light yet satisfying meal option.
- Packed with Vitamins: Carrots are high in vitamin A, and cabbage offers vitamin C and K.
Dietary Information
- Vegetarian-Friendly: Contains no meat products.
- Customizable: Can be made gluten-free by using alternative flours.
Nutritional Facts (Per Pancake, Approx.)
- Calories: 80
- Protein: 3 g
- Fat: 4 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Sodium: 150 mg
Storage
- Refrigerator: Store leftover pancakes in an airtight container for up to 3 days.
- Freezer: Freeze individually in parchment paper for up to 1 month. Reheat in a skillet or oven before serving.
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes.
- Healthy: Packed with fresh vegetables and light seasoning.
- Versatile: Perfect for any meal or snack.
- Customizable: Add your favorite spices or veggies for variety.
Conclusion
These Cabbage and Carrot Pancakes are a simple, nutritious, and delicious way to enjoy fresh vegetables. Whether you’re making them as a snack, side, or main dish, they’re sure to be a hit with family and friends. Try them today for a quick and healthy meal!