These savory pancakes combine the goodness of vegetables with a simple batter, making them perfect for breakfast, lunch, or dinner. They are delicious, healthy, and easy to prepare.
Ingredients
- 5 eggs
- Salt and black pepper, to taste
- 2 tablespoons flour
- 1 onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 carrot, grated
- 350 grams cabbage, shredded
- 4 cloves of garlic, minced
- Seasoning for cabbage (your choice of spices, such as paprika, cumin, or Italian seasoning)
- Fresh parsley, chopped
- Olive oil for cooking
Directions
Prepare the Vegetables:
- Grate and Chop:
- Grate the zucchini and potatoes.
- Finely chop the onion.
- Grate the carrot.
- Shred the cabbage.
- Mince the garlic.
- Chop the fresh parsley.
Make the Batter:
- Beat the Eggs:
- In a large mixing bowl, beat the eggs and season with salt and black pepper.
- Add Flour:
- Add the flour to the beaten eggs and mix well until you get a smooth batter.
Combine Ingredients:
- Mix Vegetables with Batter:
- Stir the chopped onion, grated carrot, shredded cabbage, minced garlic, seasoning for cabbage, and chopped parsley into the batter. Mix everything thoroughly.
Cook the Pancakes:
- Heat the Skillet:
- Heat a non-stick skillet or frying pan over medium heat and add a drizzle of olive oil.
- Cook Pancakes:
- Scoop a portion of the pancake batter into the skillet, spreading it slightly to form a round pancake shape.
- Cook the pancake for about 3-4 minutes on each side or until golden brown and cooked through.
- Repeat the process with the remaining batter, adding more olive oil to the skillet as needed.
Serve:
- Serve Hot:
- Once all the pancakes are cooked, transfer them to a plate lined with paper towels to absorb any excess oil.
- Serve the Potato Zucchini Cabbage Pancakes hot with your favorite dipping sauce or enjoy them plain.
Serving Suggestions
- Serve with a dollop of sour cream, Greek yogurt, or your favorite dipping sauce.
- Pair with a fresh salad or a side of grilled vegetables for a complete meal.
Cooking Tips
- Make sure to squeeze out excess moisture from the grated zucchini and potatoes to ensure the pancakes hold together well.
- Adjust the seasoning to your taste preference.
- Use a non-stick skillet to prevent the pancakes from sticking.
Nutritional Benefits
- Vegetables: Rich in vitamins, minerals, and fiber, which are essential for a healthy diet.
- Eggs: Provide high-quality protein and essential nutrients.
Dietary Information
- Vegetarian: This recipe is vegetarian-friendly.
- Gluten-Free: Use gluten-free flour to make this recipe gluten-free.
- Dairy-Free: Ensure the cooking oil and any dipping sauces are dairy-free.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet or microwave before serving.
Why You’ll Love This Recipe
- These pancakes are a great way to incorporate more vegetables into your diet.
- They are easy to prepare and cook, making them perfect for any meal.
- The combination of flavors and textures is delicious and satisfying.
Conclusion
Enjoy these savory Potato Zucchini Cabbage Pancakes as a tasty and healthy addition to your meal repertoire. They are perfect for any occasion and sure to be a hit with family and friends. Happy cooking!