Cabbage and Carrot Pancakes with Greek Yogurt Sauce

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These Cabbage and Carrot Pancakes are 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:

  • Total Time: 30 minutes
  • Prep Time: 15 minutes
  • Cook Time: 15 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:

  1. 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 and add it to the bowl. Finely chop the onion and green onions and mix everything well.
    • Prepare the Batter: In a separate bowl, beat the eggs and season with salt and black pepper. 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 combine well.
  2. 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, flattening 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.
  3. Prepare the Sauce:
    • In a small bowl, combine Greek yogurt, mustard, Italian herbs, minced garlic, chopped cucumber, and chopped dill. Add capers if desired and mix well until all ingredients are fully combined.
  4. Serve:
    • Place the cooked pancakes on a serving plate and 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! đŸ˜‹

Frequently Asked Questions (FAQ):

  1. Can I use other vegetables?
    Yes, you can add grated zucchini or bell peppers for more flavor.
  2. How can I make the pancakes vegan?
    Substitute eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water).
  3. Can I freeze these pancakes?
    Yes, you can freeze them in an airtight container for up to 2 months. Reheat before serving.
  4. What can I use instead of Greek yogurt?
    You can use dairy-free yogurt or sour cream as a substitute.
  5. How do I make the pancakes crispy?
    Make sure to fry them over medium heat and ensure the pan is hot enough before adding the mixture.
  6. What can I serve these pancakes with?
    They pair well with a fresh salad, tzatziki, or a side of roasted vegetables.
  7. How long do these pancakes keep in the fridge?
    They can be stored in the refrigerator for up to 3 days in an airtight container.
  8. Can I bake these instead of frying?
    Yes, you can bake them in the oven at 375°F (190°C) on a parchment-lined baking sheet for a healthier option.
  9. How can I make them spicier?
    Add red pepper flakes or chopped jalapeños to the batter for some heat.
  10. What kind of pan should I use for frying?
    A non-stick skillet or cast-iron pan works best for frying these pancakes.
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