Japanese Vegetable Pancakes with Cabbage, Kale, and Carrots

Ingredients

• Ketchup

  1 tbsp or 15g

• Worcestershire sauce

  1 ½ tbsp or 26g

• Dijon mustard

  Grey poupon

  ¼ tsp or 1g

• Soy sauce

  Regular sodium, Shoyu

  1 tsp or 5g

• Ginger

  Spices, ground

  ⅛ tsp or 0.2g

• Cabbage

  Chinese (pe-tsai), raw

  5 cup, shredded or 380g

• Carrots

  Raw

  4 medium or 244g

• Kale

  Scotch, raw

  1 cup, chopped or 67g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Egg

  Whole, fresh eggs

  6 medium or 264g

• Peanut oil

  Salad or cooking

  1 tbsp or 14g

• Sake

  Alcoholic beverage, made from rice

  1 tbsp or 15g

• Almond Flour

  Trader Joe's - "Just Almond Meal"

  ¼ cup or 30g

• Organic Coconut Flour

  Baker Josef's

  ¼ cup or 35g

Directions

1. To make sauce, combine all ingredients in a small saucepan. Bring to a simmer and let cook 3 to 5 minutes until smooth and thick.
2. To make pancakes, toss cabbage, carrot, kale, and scallions together in a large bowl. Add flour and toss until vegetables are coated. Stir in eggs.
3. Heat a large heavy skillet over medium-high heat. Add enough oil to coat the bottom of the pan. Add 1/4 vegetable mixture to skillet at a time, gently pressing it out flat. Cook 3 to 4 minutes until edges begin to brown. Flip and cook another 3 to 4 minutes until beginning to brown on bottom. Serve topped with sauce.
4. Recipe by: Shape (source: https://www.shape.com/recipe/japanese-vegetable-pancakes-with-cabbage-kale-and-carrots)

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