Japanese Vegetable Pancakes with Cabbage, Kale, and Carrots
Crispy, crazy delicious, and filling, these pancakes work as a main dish, side dish, or even snack.
For tangy sauce
- 1/4 cup ketchup
- 1 1/2 tablespoons Worcestershire sauce
- 1/4 teaspoon Dijon mustard
- 1 tablespoon rice wine or sake
- 1 teaspoon low-sodium soy sauce
- 1 tablespoon honey
- 1/8 teaspoon ground ginger
- 5 - 6 cups very thinly sliced cabbage
- 4 carrots, peeled into ribbons with vegetable peeler
- 5 lacinato kale leaves, ribs removed, leaves cut into thin ribbons
- 4 scallions, sliced at an angle
- 1/2 cup all-purpose flour
- 6 eggs, lightly beaten
- Canola, safflower, or peanut oil
- To make sauce, combine all ingredients in a small saucepan. Bring to a simmer and let cook 3 to 5 minutes until smooth and thick.
- To make pancakes, toss cabbage, carrot, kale, and scallions together in a large bowl. Add flour and toss until vegetables are coated. Stir in eggs.
- Heat a large heavy skillet over medium-high heat. Add enough oil to coat the bottom of the pan. Add 1/4 vegetable mixture to skillet at a time, gently pressing it out flat. Cook 3 to 4 minutes until edges begin to brown. Flip and cook another 3 to 4 minutes until beginning to brown on bottom. Serve topped with sauce.
- Recipe provided by Deb of Smitten Kitchen
Per serving: 338 kcal cal., 12 g fat (3 g sat. fat), 475 mg sodium, 7 g fiber, 18 g pro., 249 mg calcium, 5 mg iron. Percent Daily Values are based on a 2,000 calorie diet