Can you replace the egg with another type of ingredient in the cabbage pancake recipe?

Yes, you can replace your egg by switching it with pureed avocado and adding some chickpea or almond flour to hold it together.

Can you freeze the combined cabbage-egg mixture?

Yes, you can freeze the mixture. However, it's recommended to thaw out the water that it releases and add an extra egg to bind together.

Can I replace the cabbage with another type of vegetable when making cabbage pancakes?

Yes, you can replace the cabbage with fresh blended cauliflower. Make sure not to overblend cauliflower. It should be a small to medium course.

Are these cabbage pancakes Keto-friendly?

Yes, this recipe is keto-friendly. This snack is perfect for ketogenic diets.

Spicy 🌶️ Cabbage Pan-Fried Pancakes

Description

Spicy 🌶️ Cabbage Pan-Fried Pancakes

This low-calorie Spicy 🌶️ Cabbage Pan-Fried Pancakes are so yummy and scrumptious! They’re made with an abundance of cabbage, carrots, and scallions with a flourless batter, drizzled with spicy 🔥Siriracha sauce! It’s so flavorful, healthy, and OH SO GOOD!

Ingredients

Units Scale

Pancakes

3–4 cups green Cabbage shredded
2–3 large Carrots shredded
6 Green Onions
6 extra large Eggs
1 cup shredded Asiago Cheese
1 teaspoon Salt
1 teaspoon Black Pepper
1 tablespoon Chili Garlic Sauce
1 Garlic clove (optional)
Olive Oil to fry

Toppings

Sriracha or Sriracha Mayo

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Instructions

Remove leaves from the outer layer of the cabbage. Cut the cabbage in half remove the core and start cutting the cabbage very thinly with a knife. Shred your peeled carrots with the large grater, chop green onions, and place everything into a large bowl.
In a medium-sized bowl whisk together eggs, grated cheese, salt, pepper, and chili garlic sauce until combined. Pour the egg mixture over the chopped veggies and mix until evenly coated.
Add 1 tablespoon of oil into an 8″ diameter non-stick pan or cast iron skillet on high heat. Once the oil has heated, turn the fire on to medium-high heat and add about 1 cup of veggie mixture to the pan.
Press the veggie mixture down and form it into a round shape, about 8″ in diameter and 1/2″ thick. Cook the pancake for 5-7 minutes until browned. Place a plate over the top and flip the pancake carefully. Cook the other side for another 5-7 minutes until browned. Add 1 tablespoon of oil to the pan if needed.
Slide the pancake out of the pan onto a plate, add your Sriracha on top, and enjoy!

Notes

🔥 DO NOT FLIP WITHOUT PROPER COOKING MITTENS. ALSO DO NOT FLIP OVER THE STOVE TOP! It is recommended to use proper cooking mittens before flipping. It is also recommended to flip the pancake over a countertop or a sink. Do not flip over the stove! Make sure there isn’t too much oil in the pan when flipping over. To remove access oil from the pan, make sure to wear proper cooking mittens to protect yourself from burning. Place the pan on a cooled surface and soak access oil from the pan with a dry paper towel before flipping over.

*** Our Nutrition information is estimated, so please make sure to check your own calculation to fit your diet.

Prep Time: 20
Cook Time: 20
Category: vegeterian
Method: stove-top
Cuisine: Asian

Keywords: vegeterian, gluten free, low carb, healthy meals