Cabbage Pancakes
Prep Time
20 mins
Cook Time
20 mins
Course:
Appetizer
Cuisine:
Asian
Ingredients
- 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
Toppings
- 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!
Instructions
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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
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Add the cooked pancakes to a plate and cover (to keep warm) with foil until ready to eat.
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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!