Description
Crispy vegetable pancakes served with a tangy Asian dipping sauce.
Ingredients
Scale
- 1 cup shredded cabbage
- 1 cup grated carrots
- 1/2 cup chopped scallions
- 1 cup all-purpose flour
- 1 egg
- 3/4 cup water
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp honey
- 1 clove garlic, minced
- 1/2 tsp grated ginger
Instructions
- Mix cabbage, carrots, scallions, flour, egg, water, salt, and pepper in a bowl.
- Heat oil in a pan over medium heat.
- Scoop batter into pan, flatten into pancakes.
- Cook 3-4 minutes per side until golden brown.
- Mix soy sauce, rice vinegar, sesame oil, honey, garlic, and ginger for dipping sauce.
- Serve pancakes hot with sauce.
Notes
- Use a non-stick pan for best results.
- Adjust vegetables based on preference.
- Double sauce recipe if desired.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Appetizer
- Method: Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 3g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
Keywords: vegetable pancakes, crispy pancakes, Asian dipping sauce, vegetarian appetizer