Vegetable Pancakes
HB-11135 · Hand-built original · Asian
Shredded cabbage, zucchini, carrot, onion and potato bound with egg and cornstarch, formed into patties and pan-fried until crisp and golden.
AsianBreakfast20 minServes 10103 kcalVegetarianGluten-freeDairy-freeDiabeticLow Fat / Low CholesterolRenal
Main ingredient: carrot
Pairs well with: coffee, orange juice, fresh fruit, toast
Servings:10quantities adjust to match
Ingredients
- 1/2 cabbage (shredded, ~450g)
- 1 zucchini (shredded, ~200g)
- 1/2 carrot (shredded, ~40g)
- 1/2 onion (grated, ~70g)
- 2 potatoes (shredded, ~350g)
- Salt and pepper, according to taste
- 1 cup Corn Starch
- 1 egg
Method
- Put all the shredded vegetables in a bowl and squeeze out as much excess water as you can.
- Season the vegetables with salt and pepper, then mix in the egg and cornstarch until every shred is coated.
- Heat oil in a pan over medium heat. Form patties of about 3 tablespoons of mixture with your hands, set them in the pan and press them flat.
- Pan-fry each pancake for 3 to 4 minutes per side until crisp and golden brown.
- Serve the pancakes hot as they come from the pan; leftovers crisp again in an air fryer at 380F for 3 minutes.
Prep: 10 min · Cook: 10 min · Total: 20 min
Nutrition (per serving, where published)
103 kcalCalories
2.6 gProtein
20.8 gCarbs
1.2 gFat
0.2 gSaturates
2.5 gFibre
2.9 gSugars
154 mgSodium
19 mgCholesterol
275 mgPotassium
56 mgCalcium
1.4 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data