Vegetable Pancakes with Cauliflower, Carrot, and Cabbage

These Vegetable Pancakes are a crispy, flavorful, and healthy dish made with a mix of fresh vegetables, eggs, and simple seasonings. Perfect for breakfast, a light lunch, or a side dish, these pancakes are easy to prepare and packed with nutrients.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Ingredients

  • 110 g cauliflower, finely chopped
  • 90 g carrot, grated
  • 150 g cabbage, finely shredded
  • 25 g green onion, finely chopped
  • 1/6 tsp black pepper
  • 1/2 tsp chili powder (adjust to taste)
  • 1/4 tsp salt
  • 3 eggs
  • 3 tbsp cornstarch
  • 1 tbsp cooking oil (plus more for frying)

Directions

Prepare the Vegetables:

  1. Finely chop or grate the cauliflower, carrot, and cabbage.
  2. Place the chopped vegetables in a microwave-safe bowl and microwave for 5 minutes to soften them.

Mix the Batter:

  1. In a large mixing bowl, combine the microwaved vegetables, chopped green onion, black pepper, chili powder, and salt.
  2. Crack the eggs into the bowl and mix well.
  3. Add the cornstarch and stir until the mixture is evenly combined.

Cook the Pancakes:

  1. Heat 1 tbsp of cooking oil in a non-stick skillet over medium heat.
  2. Scoop portions of the vegetable mixture into the skillet and flatten them into pancake shapes.
  3. Fry until the bottom side is golden brown and crispy, about 3-4 minutes.
  4. Flip the pancakes and cook the second side until golden brown and crispy.

Serve:

  1. Remove the pancakes from the skillet and place them on a paper towel to drain excess oil.
  2. Serve warm with your favorite dipping sauce, such as soy sauce, sweet chili sauce, or garlic yogurt dip.

Serving Suggestions

  • Pair with a fresh salad for a light meal.
  • Serve as a side dish with grilled chicken or fish.
  • Top with sour cream or avocado slices for added richness.

Cooking Tips

  • Use a food processor to finely chop the vegetables quickly.
  • Adjust the chili powder to make the pancakes milder or spicier.
  • For extra crispiness, fry in small batches without overcrowding the pan.

Nutritional Benefits

  • Cauliflower: Low in calories and rich in vitamins C and K.
  • Carrot: Packed with beta-carotene, which supports eye health.
  • Cabbage: High in fiber and antioxidants.

Dietary Information

  • Gluten-Free
  • Vegetarian

Nutritional Facts (per pancake, based on 6 pancakes)

  • Calories: 90 kcal
  • Protein: 4 g
  • Carbohydrates: 7 g
  • Fat: 4 g
  • Fiber: 2 g
  • Sugar: 1 g

Storage

Why You’ll Love This Recipe
These Vegetable Pancakes are an easy and delicious way to incorporate more vegetables into your diet. Crispy on the outside and tender on the inside, they’re packed with flavor and nutrients. Quick to make and versatile, they’re perfect for any meal of the day!

Conclusion
Vegetable Pancakes with Cauliflower, Carrot, and Cabbage are a simple and satisfying dish that’s both healthy and delicious. The combination of crispy edges and tender vegetables makes them irresistible. Try this recipe today for a quick and nutritious meal option that the whole family will love!

Frequently Asked Questions

  1. Can I use other vegetables?
    Yes, zucchini, spinach, or bell peppers work well as substitutes or additions.
  2. Can I bake these pancakes instead of frying?
    Yes, bake at 400°F (200°C) for 15-20 minutes, flipping halfway through for even crispiness.
  3. Can I make these vegan?
    Yes, substitute the eggs with a flaxseed or chia seed egg replacement (1 tbsp ground seeds + 3 tbsp water per egg).
  4. What dipping sauces pair well with these pancakes?
    Soy sauce, sweet chili sauce, or a garlic yogurt dip are excellent choices.
  5. Can I use flour instead of cornstarch?
    Yes, but cornstarch gives the pancakes a crispier texture.
  6. How do I make them spicier?
    Add more chili powder or finely chopped fresh chilies to the mixture.
  7. Can I freeze these pancakes?
    Yes, freeze cooked pancakes in a single layer, then store in a freezer bag. Reheat in a skillet or oven before serving.
  8. How do I prevent the pancakes from sticking to the pan?
    Use a non-stick skillet and ensure the oil is hot before adding the batter.
  9. Can I make mini pancakes?
    Yes, make smaller portions for bite-sized appetizers or snacks.