Japanese Vegetable Pancakes

• Prep: 15
• Cook: 10 mins
• Serves: 12

Ingredients

• 1/2 medium cabbage, finely chopped
• 4 medium carrot, grated
• 2 cups baby spinach leaves
• 4 spring onions (including green tops), chopped
• 1/2 cup wholemeal plain flour
• 6 eggs
• 1 pinch salt
• 3 sprays oil

Method

1. Place the vegetables in a bowl and mix together. Toss with the flour ensuring it coats all the vegetables. Stir in the eggs and pinch of salt.
2. Lightly spray a large non-stick fry pan with olive oil spray and heat over medium-high heat. You may need to re-spray between batches.
3. Add heaped tablespoons of the mixture to the fry pan in rounds. Gently press to flatten. Cook until golden approximately 3 minutes and then turn to cook the other side.

TipPancakes can be spread on a tray in the freezer until frozen and then placed into a zip lock bags for easy storage.For school: spread with cream cheese to make a sandwich

1 serve of vegies in each serving of this recipe.

 

 

Nutrition information

	per serving	per 100g
Energy	366 kJ	343.7 kJ
Protein	4.9 g	4.6 g
Fat, total	3.6 g	3.4 g
— saturated	0.8 g	0.8 g
Carbohydrate	7.5 g	7 g
— sugars	3.9 g	3.7 g
Fibre	3.2 g	3 g
Sodium	84.3 mg	79.2 mg