Lately, I’ve been a little preoccupied, with the move just a few weeks ago and setting up our new condo. Things are definitely in good shape here, but since Passover is HERE, I had to bring you all at least 1 new recipe – and this one came out of sheer necessity to clean our our fridge. I had a bag of coleslaw mix that I didn’t know what to do with. Sure, I could make the standard mayo or vinegar-based coleslaw, but I was bored of that. I needed something new and exciting. And then, BOOM. My Pizza Latke recipe uses sauerkraut as the base (because cabbage gets crunchy when you fry it)! So off I went, transforming the humble bag of coleslaw mix into crunchy, savory cabbage pancakes. The perfect pre-seder (or anytime) snack for Passover!
These savory pancakes are my spin on Japanese street food called okonomiyaki – made with flour, eggs, cabbage and a protein. This recipe is great for using up leftovers in your fridge. Although I didn’t use protein in my version, go ahead and add some canned tuna or salmon, ground beef or maybe cubed salami! It’s a perfect base for a savory pancake.
If you’re not planning on making this for Passover, feel free to garnish with sesame seeds (unless you eat Kitniyot) or add in coconut aminos or soy sauce. And play around with the spice level too! Maybe you have some gochujang in your fridge (okay, well that’s Korean, but hey, I did say this was my spin), or pickled jalapenos. You can even add in shredded cheese (similar to my pizza latkes) with an Asian twist.
There ya have it.
Even though I’m still trying to figure out where I put most of my kitchen stuff, I managed to give ya’ll a new recipe.
Happy Passover – Chag Kasher V’Sameach!
- 1 Eggs
- 1/4 cup Water
- 1 bag Coleslaw mix I mean, you CAN shred your own cabbage and carrot, but why not go for a shortcut and make your life easier?
- 1 tbsp. Avocado oil
- 1 1/2 tbsp. Kosher-for-Passover soy sauce or Teriyaki sauce
- 1 cup Almond Flour
- 2 tbsp. Olive or Avocado oil, for frying
- 1 tbsp. Gochujang (Korean hot pepper paste) Optional
- 1/4 cup Mayo
- 2 tbsp. Sriracha
- 2 Green onions, sliced I didn't have any when I made this, so I topped mine with a drizzle of sriracha (I skipped the mayo), dried parsley and chives!
Mix all ingredients (except the extra 2 tbsp. of oil) in a large bowl and mix well until all ingredients are combined
Heat the oven in a large skillet or cast iron pan
Once the oil is hot, add a spoonful of the pancake batter, making a 4-6" circle and about 1/2 in thick
If you have a lid handy, this is the time to use it - it will help cook the cabbage instead of just crisping up the outside of the pancake. Cook for about 3-4 minutes until golden brown then flip and cook on the other side
Add the cooked pancakes to a plate and cover (to keep warm) with foil until ready to eat.
Garnish the pancakes with mayo, sriracha mayo, sliced green onions, sesame seeds (kitniyot), or any other dried or fresh herbs you might have lying around!