This Cabbage and Carrot Pancake recipe is a perfect healthy lunch option that can help you lose weight without dieting. Cabbage is low in calories but high in vitamins, making it an excellent choice for a nutritious meal. Combined with carrots, onions, and a flavorful Greek yogurt sauce, these pancakes are both delicious and satisfying. Let’s get started!
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Ingredients
For the Pancakes
- 1/2 cabbage, shredded
- Salt, to taste
- 1 carrot, grated
- 1 onion, finely chopped
- Green onions, chopped
- 2 eggs
- Black pepper, to taste
- 3 tablespoons rice flour
- 70 ml water
- Olive oil, for frying
For the Sauce
- 2 tablespoons Greek yogurt
- 1 teaspoon mustard
- Italian herbs, to taste
- 1 clove garlic, minced
- 1 cucumber, finely chopped
- Fresh dill, chopped
- Capers (optional), to taste
Directions
Prepare the Pancakes
- Prepare the Vegetables:
- Shred the cabbage and place it in a large bowl. Sprinkle with salt and mix well with your hands to soften.
- Grate the carrot using a special grater and add it to the bowl.
- Finely chop the onion and green onions and add them to the bowl. Mix well.
- Prepare the Batter:
- In a separate bowl, beat the eggs. Add salt and black pepper to taste.
- Stir in the rice flour and water, mixing until smooth. If the batter is too thin, add an additional tablespoon of rice flour and stir again.
- Pour the batter over the vegetable mixture and mix until well combined.
- Cook the Pancakes:
- Heat a small amount of olive oil in a large skillet over medium heat.
- Spoon the mixture into the skillet to form small pancakes. Flatten them slightly with a spatula.
- Cover with a lid and fry over low heat for about 3-4 minutes on each side, or until golden brown and cooked through.
- Repeat with the remaining mixture, adding more oil as needed.
Prepare the Sauce
- Mix Ingredients:
- In a small bowl, combine the Greek yogurt, mustard, Italian herbs, minced garlic, chopped cucumber, and chopped dill.
- Add capers if desired.
- Mix well until all ingredients are fully combined.
Serve
- Serve the Pancakes:
- Place the cooked pancakes on a serving plate.
- Serve with a generous dollop of the Greek yogurt sauce on the side.
Serving Suggestions
- Serve these vegetable pancakes hot with a side of fresh salad or steamed vegetables for a complete meal.
- Enjoy with a squeeze of lemon juice for an extra burst of flavor.
Cooking Tips
- Squeeze Out Moisture: Make sure to squeeze out as much moisture as possible from the grated cabbage and carrot to prevent the pancakes from becoming too soggy.
- Consistency: If the batter seems too thin, add a bit more rice flour to thicken it up.
Nutritional Benefits
- Cabbage: Low in calories, high in vitamins C and K, and rich in fiber.
- Carrot: High in beta-carotene, fiber, and antioxidants.
- Onion: Rich in vitamins B, C, and various minerals.
- Greek Yogurt: Provides protein and probiotics, promoting digestive health.
Dietary Information
- Vegetarian: This recipe is suitable for vegetarians.
- Gluten-Free: Made with rice flour, ensuring it is gluten-free.
- Low-Calorie: Perfect for weight management and a healthy diet.
Storage Tips
- Refrigerate: Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat in a skillet over medium heat or in the microwave before serving.
Why You’ll Love This Recipe
- Healthy and Nutritious: Packed with vegetables and protein.
- Easy to Make: Simple ingredients and straightforward steps.
- Delicious: Flavorful and satisfying, perfect for any meal.
Conclusion
Thank you for joining me in making these delicious and healthy Cabbage and Carrot Pancakes with Greek Yogurt Sauce. This recipe is a great way to enjoy a nutritious meal while supporting your weight loss goals. Let me know in the comments if you liked this recipe and share where you’re watching from. Enjoy your meal and happy cooking!
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Bon Appetit!