Red cabbage and zucchini pancakes
Nutrition per serving
| Calories | 321 kcal |
| Protein | 16.2 g |
| Carbs | 18.8 g |
| Fats | 23.9 g |
| Saturated Fat | 15 g |
| Monounsaturated Fat | 4.5 g |
| Polyunsaturated Fat | 2.4 g |
| Sugars | 5.4 g |
| Fiber | 6.7 g |
| Sodium | 168 mg |
Ingredients
| Courgette (Zucchini) | |
| Red Cabbage | |
| Green Onions/Spring Onions or Scallions (including tops and bulb) | |
| Egg(s) | |
| Garlic | |
| Coconut Oil | |
| Dried Marjoram | |
| Lemon |
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.