Red cabbage and zucchini pancakes

Nutrition per serving

Calories 320 kcal
Protein 16.2 g
Carbs 18.8 g
Fats 23.9 g
Saturated Fat Login
Monounsaturated Fat Login
Polyunsaturated Fat Login
Sugars Login
Fiber Login
Sodium Login

Ingredients

Login Courgette (Zucchini)
Login Red Cabbage
Login Green Onions/Spring Onions or Scallions (including tops and bulb)
Login Egg(s)
Login Garlic
Login Coconut Oil
Login Dried Marjoram
Login Lemon
Login Sea Salt

Preparations

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.


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