🥬 Crispy Vegan Cabbage Pancakes

Prep Time: 10 mins
Cook Time: 10–12 mins
Servings: 2–3

Ingredients:

  • 2 cups shredded green cabbage
  • 1 small carrot, grated (optional)
  • 2 spring onions or ½ small onion, thinly sliced
  • ½ cup chickpea flour (or all-purpose flour for non-GF)
  • 2 tbsp corn starch or potato starch (for crispiness)
  • ¼ tsp turmeric (for color, optional)
  • ½ tsp garlic powder
  • Salt & pepper to taste
  • ⅓ cup water (adjust for batter consistency)
  • 1–2 tbsp oil (for pan-frying)
  • Fresh parsley or chives (for garnish)

Instructions:

  1. Mix the Veggies: In a bowl, combine cabbage, carrots, and onions.
  2. Make the Batter: Add chickpea flour, corn starch, turmeric, garlic powder, salt, and pepper. Mix well.
  3. Add Water: Slowly pour in water and stir until a thick batter forms that coats the veggies.
  4. Cook: Heat oil in a non-stick skillet over medium heat. Spread the batter like a thick pancake and press it down gently.
  5. Fry Until Golden: Cook for 4–5 minutes per side until crispy and browned.
  6. Serve: Slice and garnish with parsley or chives. Serve with vegan sour cream or dipping sauce.

Here’s an approximate nutrition breakdown per serving of these Crispy Vegan Cabbage Pancakes, assuming the recipe serves 3 and includes 1 tbsp of oil for cooking:

🥗 Nutrition Facts (per serving):

  • Calories: ~160 kcal
  • Protein: 4–5 g
  • Carbohydrates: 20–22 g
    • Sugars: ~3 g
    • Fiber: ~4 g
  • Fat: 6–7 g
    • Saturated Fat: ~0.5 g
  • Sodium: ~300 mg (varies by salt used)
  • Vitamin C: ~40% DV
  • Vitamin A: ~30% DV (if using carrot)
  • Calcium: ~4% DV
  • Iron: ~6% DV

These values can vary based on the type of flour, how much oil is used, and if additional veggies are included.