These Crispy Cabbage and Potato Pancakes are a delightful twist on traditional potato pancakes, incorporating finely shredded cabbage for added texture and nutrition. They’re golden, cheesy, and packed with flavor. Perfect as a snack, appetizer, or light meal, these pancakes are easy to make and pair well with a variety of sides.
Preparation Time:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Ingredients:
- ½ young cabbage, finely shredded (about 200 g)
- 2 medium potatoes, grated and excess liquid squeezed out
- 1 medium onion, finely chopped
- 2 eggs
- 100 g (1 cup) grated cheese (cheddar or your choice)
- Salt, to taste
- Olive oil, for frying
Directions:
- Prepare the Ingredients:
- Finely shred the cabbage and place it in a large bowl.
- Grate the potatoes using a fine grater and squeeze out the excess liquid using a clean kitchen towel or cheesecloth.
- Finely chop the onion.
- Make the Mixture:
- Combine the shredded cabbage, grated potatoes, and chopped onion in a large bowl.
- Crack in the eggs, season with salt to taste, and mix thoroughly.
- Stir in the grated cheese until the mixture is well combined.
- Fry the Pancakes:
- Heat a little olive oil in a skillet over medium heat.
- Scoop a spoonful of the mixture into the pan and flatten it gently to form a pancake.
- Fry on low heat for about 4 minutes on one side until golden brown.
- Flip the pancake using a spatula and fry for another 4 minutes until golden on the other side.
- Serve:
- Remove the pancakes from the skillet and serve hot. Enjoy with a dollop of sour cream, yogurt, or a fresh salad.
5 Serving Suggestions:
- Serve with a dollop of sour cream or Greek yogurt for added creaminess.
- Pair with a fresh side salad for a balanced meal.
- Garnish with fresh herbs like parsley, dill, or chives.
- Enjoy as an appetizer with your favorite dipping sauces like ketchup or garlic aioli.
- Serve alongside grilled meats or fish for a hearty side dish.
Cooking Tips:
- Use a fine grater for the potatoes to ensure a smoother texture.
- Squeeze out as much liquid as possible from the potatoes to make the pancakes crispy.
- Fry on medium-low heat to cook the pancakes evenly without burning.
- For added flavor, mix in spices like paprika or garlic powder.
- Use a non-stick skillet for easier flipping and even browning.
Nutritional Benefits:
- Cabbage is rich in vitamins C and K, boosting immunity and bone health.
- Potatoes provide a good source of carbohydrates for energy.
- Cheese adds protein and calcium to support muscle and bone health.
- Eggs provide high-quality protein and essential nutrients like vitamin B12.
Dietary Information:
- Vegetarian
- Can be made gluten-free by ensuring no gluten is present in added ingredients.
- Not suitable for a dairy-free diet due to the cheese.
Nutritional Facts (per pancake, approximate):
- Calories: 150
- Protein: 7 g
- Carbs: 15 g
- Fat: 7 g
- Fiber: 2 g
- Sodium: 200 mg
Storage:
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over low heat or in the oven at 180°C (350°F) until warm.
- Pancakes can be frozen for up to 1 month. Reheat directly from frozen for best results.
Why You’ll Love This Recipe:
- These pancakes are a perfect combination of crispy and cheesy.
- They’re easy to make with simple, wholesome ingredients.
- Versatile enough for any time of day—snack, appetizer, or main course.
- Packed with nutrients from cabbage and potatoes, making them healthy and satisfying.
Conclusion:
Crispy Cabbage and Potato Pancakes are an easy, delicious, and versatile dish that you’ll want to make on repeat. The combination of tender cabbage, golden potatoes, and gooey cheese makes for a perfect bite every time. Whether as a side dish or a standalone meal, these pancakes are sure to please everyone at the table. Try them today and enjoy the crispy goodness!
10 Frequently Asked Questions with Answers:
- Can I use pre-shredded cabbage?
Yes, pre-shredded cabbage works well and saves prep time. - What type of cheese works best for this recipe?
Cheddar is great, but mozzarella, gouda, or Parmesan also work well. - Can I bake these pancakes instead of frying them?
Yes, bake them at 200°C (400°F) for 15-20 minutes, flipping halfway through for even browning. - How do I make the pancakes gluten-free?
This recipe is naturally gluten-free as no flour is used. Just check that your cheese and other ingredients are gluten-free. - Can I add more vegetables to the mixture?
Absolutely! Grated zucchini, carrots, or spinach make great additions. - How do I keep the pancakes crispy?
Ensure the pan is hot before adding the mixture and fry in batches without overcrowding the skillet. - Can I make the mixture ahead of time?
Yes, prepare the mixture up to a day in advance and store it in the fridge until ready to cook. - What can I use as a dip for these pancakes?
Serve with sour cream, tzatziki, garlic aioli, or a spicy chili sauce. - Are these pancakes suitable for meal prep?
Yes, they reheat well and make an excellent meal-prep option for snacks or lunches. - Can I replace eggs in this recipe?
For an egg-free version, use a flax or chia egg (1 tbsp flaxseed/chia seeds + 3 tbsp water per egg).