A bite sized, vegetable packed appetizer or side dish. These savory pancakes are made with shredded cabbage, carrot and zucchini. It’s easy to fill the vegetables on your plate with this cabbage pancakes recipe.
Cabbage pancakes
Love ordering egg rolls at Asian restaurants, but after a few bites you prefer the filling to the crispy exterior. Then this savory pancake recipe is for you.
These cabbage pancakes are the flavorful part of a vegetarian egg roll minus the fried wrapper. Dip these into some duck sauce and they make the perfect addition to a homemade Asian inspired menu.
What You Need to Make These Veggie Cakes
Ingredients
Fresh vegetables – cabbage, zucchini, carrots, scallions and ginger.
Quinoa flour (see details below)
egg & duck sauce
Spices – salt & red pepper flakes
Bread crumbs (can substitute with matzah meal on Passover)
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Tools and equipment
Large food Processor (with medium shredding blade attachment) to shred the vegetables.
Small food processor or spice grinder to grind the quinoa into flour.
A cookie scoop (medium, 1.5 Tbsp) to keep the patty size consistent.
How to Make Quinoa Flour
Whole Quinoa Seeds
Whole quinoa seeds can be ground into a flour. Start with 1 cup of raw/uncooked quinoa. Place on a dry baking tray. Toast in a 375°F oven for 5 minutes. Allow to cool for 1-2 minutes.
Then pulse it—in a small food processor or spice grinder—to as much of a powder as you can. It’s ok if some small quinoa flakes may remain for this recipe.
Quinoa Flakes
An easier way to turn quinoa into a fine flour is to start from flakes instead of seeds. Place the flakes straight into your food processor or spice grinder. There is no need to toast them first.
Purchase it
Skip the steps to making your own quinoa flour. Look for it at your local supermarket or order it online.
Cabbage Pancakes
Bite sized veggie cakes made with shredded cabbage, carrot and zucchini. Fill up on your vegetables with these cabbage pancakes.
Adapted from Amari Thomsen's Okonomiyaki recipe in Food & Nutrition magazine.
Ingredients
- 4 cups shredded green cabbage
- 2¼ cups shredded zucchini
- 1 cup shredded carrots
- 4 scallions, sliced
- 1 cups quinoa flour
- 1 large or 2 medium egg
- ½ cup duck sauce
- 1-2 tsp fresh ginger (~1” piece), diced or 1 tsp ground
- ¼ tsp salt
- ½ tsp red pepper flakes, optional
- ⅓ cup bread crumbs or matzo meal
Instructions
Preheat oven to 375° F. Line 2 large baking tray with parchment paper
Place the shredded vegetables in a large bowl. Add the sliced scallions, flour, egg(s), duck sauce, ginger and spices. Mix well to combine.
Use a cookie scoop to form 1½ tablespoon size portions on the lined baking trays. Flatten slightly. Sprinkle with bread crumbs.
Bake until the bottom has developed some color (25-30 minutes). Flip and continue cooking for another 15 minutes. Enjoy hot or cold.
Notes
What vegetables to purchase?
You can use store bought, pre-shredded bags of cabbage and carrots.
To shred your own vegetables, here's what you'll likely need to purchase:
- 1 large cabbage head (that weighs about 2 pounds)
- 1 large or 2 medium zucchinis
- 1 large or 3 small carrots
About the shredded vegetables
Use the large shredding blade of a food processor to shred the cabbage, zucchini and carrots.
A box grater can also be used for the carrot and zucchini, Use the larger sized holes. In this case it's best to chop the cabbage into small sized pieces, rather than grate it.
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Nutrition Information:
Yield: 8 Serving Size: 5 piecesAmount Per Serving: Calories: 144Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 200mgCarbohydrates: 30gFiber: 4gSugar: 9gProtein: 5g
Love that this recipe is baked instead of frying. Much better calorie counts! Thanks for sharing