Red cabbage and zucchini pancakes

Nutrition per serving

Calories321 kcal
Protein16.2 g
Carbs18.8 g
Fats23.9 g
Saturated Fat15 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat2.4 g
Sugars5.4 g
Fiber6.7 g
Sodium168 mg


Courgette (Zucchini)
Red Cabbage
Green Onions/Spring Onions or Scallions (including tops and bulb)
Coconut Oil
Dried Marjoram
1. Wash and finely grate the cabbage and zucchini. Chop the spring onion and place it in a bowl with cold water. 

2. Put the cabbage, spring onions and zucchini in a bowl and add marjoram. 

3. Break the eggs and blend well into the vegetable mixture. Season with salt to taste. 

4. Heat the coconut oil in a pan. Create pancakes of 8 cm from the mixture in the pan. Cook for 5 minutes on medium heat so the appearance is golden brown. Turn the pancake over and cook for a further 5 minutes. 

5. When happy with consistency plate and add juice of lemon on top to taste.