Japanese Vegetable Pancakes
- Nut free
- Vegetarian
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
Variations
TIP Pancakes can be spread on a tray in the freezer until frozen and then placed into a zip lock bags for easy storage. For the lunchbox: spread with cream cheese to make a sandwich.
Use rice flour instead to make this dish gluten free.
Method
- 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.
- Lightly spray a large fry pan with olive oil spray and heat over medium-high heat. You may need to re-spray between batches.
- 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.
1 serve of veggies in each serving of this recipe.
Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.
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 |
| Sodium | 84.3 mg | 79.2 mg |
| Fibre | 3.2 g | 3 g |