Crispy Cabbage Flourless Pancake
🛒 Ingredients
2 cups finely shredded cabbage
2 eggs
1 small onion, thinly sliced
2 cloves garlic, minced
1 green chili, finely chopped (optional)
1/2 tsp salt (adjust to taste)
1/2 tsp black pepper
1/2 tsp red chili flakes (optional)
2 tbsp chopped fresh coriander (cilantro)
2–3 tbsp oil (for frying)
👩🍳 Instructions
Step 1: Prepare the Mixture
In a large bowl, add shredded cabbage and sprinkle a little salt.
Lightly squeeze it with your hands to soften and release moisture.
Add eggs, onion, garlic, green chili, black pepper, chili flakes, and coriander.
Mix everything well until it forms a slightly wet batter (eggs will bind it).
Step 2: Shape the Pancakes
Take a handful of the mixture and press it into a flat pancake shape.
You can also place the mixture directly in the pan and flatten with a spatula.
Step 3: Cook
Heat oil in a non-stick pan over medium heat.
Add the pancake and press gently to flatten.
Cook for 4–5 minutes per side until golden brown and crispy.
Flip carefully and cook the other side.
Step 4: Serve
Serve hot with yogurt, chutney, or your favorite dipping sauce.
🍴 Serving Ideas
Mint yogurt dip
Garlic mayo
Spicy ketchup
As a side with grilled chicken or eggs
❓ Q & A
Q: How does it hold together without flour?
Eggs act as a natural binder, keeping everything together.
Q: Can I make it vegan?
Yes! Replace eggs with a flaxseed mixture (1 tbsp flaxseed + 2.5 tbsp water per egg), but texture will be softer.
Q: Why is my pancake falling apart?
Too much moisture in cabbage → squeeze it well
Not enough egg → add another egg if needed
Q: Can I bake instead of fry?
Yes, bake at 200°C (400°F) for 20–25 minutes, flipping halfway, though it won’t be as crispy.
Q: Can I add other vegetables?
Absolutely! Try grated carrots, zucchini (squeeze water out), or spinach.
