Vegetable Pancakes with Cabbage and Mozzarella

Ingredients

• 80 g mayonnaise (for the sauce)
• 60 g ketchup (for the sauce)
• 300 g cabbage (fresh cabbage)
• 3 eggs (large eggs)
• 250 ml milk (whole milk)
• 1 onion (medium onion)
• 20 g garlic (peeled cloves)
• 1 zucchini (medium zucchini)
• 1 g black pepper (ground black pepper)
• 2 g salt (to taste)
• 90 g all-purpose flour (sifted)
• 20 g parsley (chopped)
• 4 ml olive oil (for frying)
• 180 g mozzarella (shredded)

Steps

1. 1

   Prepare the sauce by mixing the mayonnaise (80 g) and ketchup (60 g) in a small bowl until well combined. Set aside.

2. 2

   Place the cabbage (300 g), eggs (3), milk (250 ml), onion (1), garlic (20 g), and zucchini (1) into a blender.

3. 3

   Add the salt (2 g) and black pepper (1 g) to the blender and process until the mixture is smooth.

4. 4

   Pour the blended vegetable mixture into a large mixing bowl.

5. 5

   Add the flour (90 g) and chopped parsley (20 g) to the bowl and whisk until you have a smooth batter.

6. 6

   Heat a frying pan over medium heat and lightly grease it with olive oil.

7. 7

   Pour a portion of the batter into the pan to form a pancake. Fry until the bottom is set and lightly golden.

8. 8

   Sprinkle a portion of the shredded mozzarella (180 g total) over the pancake, fold it in half, and continue to fry on both sides until the cheese is melted and the pancake is golden brown.

9. 9

   Repeat with the remaining batter and cheese. Serve hot with the prepared sauce.

Notes

These vegetable pancakes are a great way to use up cabbage and zucchini. Ensure the blender mixture is quite smooth to get a consistent pancake texture.

Nutrition per serving

• main
• appetizer
• vegetarian
• pan-fried
• cabbage
• zucchini
• pancakes