This simple, hearty recipe is full of fiber and protein while being relatively low in calories, making it a great dinner option for anyone looking to manage their weight. The use of fresh vegetables also ensures you’re getting plenty of nutrients. Enjoy replicating your grandmother’s healthful recipe!
Ingredients:
- 1 potato, peeled and thinly sliced
- 1 carrot, peeled and thinly sliced
- 1 onion, thinly sliced
- Half a young cabbage, thinly sliced
- 30 ml water
- 2 chicken eggs
- 2 tablespoons flour
- Salt, to taste
- Olive oil, for cooking
Instructions:
- Prepare the Vegetables:
- In a large saucepan, bring water to a boil. Add the thinly sliced potato and carrot. Boil for about 8 minutes, or until they are just starting to become tender.
- Add the thinly sliced onion and continue boiling for an additional 2 minutes.
- Cook Cabbage:
- Add the thinly sliced cabbage to the saucepan. Pour in 30 ml of water and simmer the mixture for a few more minutes until the cabbage is soft and the water has mostly evaporated.
- Make the Pancake Mixture:
- In a large mixing bowl, beat the eggs. Add the flour and salt, mixing until smooth.
- Drain any excess water from the boiled vegetables and add them to the egg mixture. Stir well to ensure the vegetables are evenly coated with the egg mixture.
- Cook the Pancake:
- Heat a generous amount of olive oil in a non-stick frying pan over low heat. Pour the vegetable and egg mixture into the pan, spreading it evenly.
- Cover with a lid and cook for about 5 minutes. Then, carefully place a plate over the pan, flip the pancake onto the plate, and then slide it back into the pan to cook the other side. Cook for another 5 minutes, covered.
- Serve:
- Once both sides are golden and the pancake is cooked through, transfer it to a plate.
- This dish can be served hot or at room temperature, perhaps with a side of light salad or some yogurt.
Serving Suggestions:
- With Salad: Serve with a fresh, light salad for a balanced meal.
- With Yogurt: Enjoy with a side of plain yogurt or a dollop of sour cream.
Cooking Tips:
- Uniform Slices: Ensure vegetables are thinly and uniformly sliced for even cooking.
- Gentle Flipping: Use a plate to flip the pancake to avoid breaking it.
- Low Heat: Cook on low heat to ensure the pancake cooks through without burning.
Nutritional Benefits:
- High in Fiber: Vegetables provide a good source of dietary fiber.
- Protein: Eggs add a good amount of protein.
- Low Calorie: A low-calorie option that is still filling and nutritious.
Dietary Information:
- Vegetarian: Suitable for vegetarians.
- Gluten-Free Option: Use gluten-free flour if needed.
Storage:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat in a frying pan over low heat or in the microwave.
Why You’ll Love This Recipe:
- Healthy: Packed with fresh vegetables and low in calories.
- Easy to Make: Simple ingredients and easy preparation.
- Delicious: Full of flavor and satisfying.
Conclusion:
This Hearty Vegetable Pancake is a nutritious and delicious way to enjoy a variety of vegetables. The combination of fresh ingredients and simple preparation makes it a perfect meal for any time of the day. Enjoy this healthful and satisfying dish!