Spicy Cabbage Pancakes. Delicious, very flavorful cabbage pancakes with a phenomenal spicy dipping sauce. In this gluten-free version, I use coconut flour instead of wheat flour. These delicious pancakes are my own low-carb and keto interpretation of a classic Japanese dish, okonomiyaki.
They're fantastic for brunch, lunch or dinner — as a side or vegetarian main course. Dip a cabbage leaf into the batter, making sure to coat the whole leaf. Combine bean paste and sour cream and refrigerate until ready to use. You can have Spicy Cabbage Pancakes using 9 ingredients and 2 steps. Here is how you cook that.
Ingredients of Spicy Cabbage Pancakes
- It's 1 cup of Chopped Cabbage.
- Prepare 1 of Sliced Onions.
- Prepare of Green Chillies .
- Prepare of All purpose flour & gram flour (you can use coconut flour or pakora mix) we have to make paste of it.
- Prepare 1 tbsp of Ginger garlic paste.
- It's Pinch of sugar (to balance the flavour).
- Prepare of Salt as per taste.
- Prepare of Soya Sauce (It will give some umami flavour).
- It's of Oil for frying.
In a medium bowl, combine cabbage, leek and sesame seeds. Whisk egg and soy sauce together and combine mixture with flour. The warm oily rounds soak up their saucy topping and leave drippings the bites raise to your mouth. This post may contain affiliate links.
Spicy Cabbage Pancakes instructions
- Mix all the ingredients..
- Now make it on a pan like pancakes.
Then squeeze the sliced cabbage with your hand just to soften it a little bit. Then combine the dry ingredients in one bowl, just like you would for pancakes. You can use this versatile batter to make many varieties of pancakes with different vegetables. In this article, I show you two types of pancakes you can make with this spicy batter. Kimchi, which means "spicy pickled cabbage," is the national dish of Korea, so for anyone looking for a little Korean cuisine, kimchi is the first recipe you should try.
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