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 achieve it.
Ingredients of Spicy Cabbage Pancakes
- Prepare of Chopped Cabbage.
- Prepare of Sliced Onions.
- You need of Green Chillies .
- It's of All purpose flour & gram flour (you can use coconut flour or pakora mix) we have to make paste of it.
- Prepare of Ginger garlic paste.
- Prepare of sugar (to balance the flavour).
- Prepare of Salt as per taste.
- It's of Soya Sauce (It will give some umami flavour).
- Prepare 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. Mix flour and water in a bowl, keep stirring until the batter is smooth, add the shredded cabbage and salt and mix well. Then squeeze the sliced cabbage with your hand just to soften it a little bit.
Spicy Cabbage Pancakes step by step
- Mix all the ingredients..
- Now make it on a pan like pancakes.
Then combine the dry ingredients in one bowl, just like you would for pancakes. Serve crispy cabbage pancakes with a spicy garam masala yogurt sauce aside lamb chops, meatballs or gyros. The warm oily rounds soak up their saucy topping and leave drippings the bites raise to your mouth. This post may contain affiliate links. Try pointed cabbage for a new way to jazz up your Sunday roast or dinner party side selection.
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