Cabbage Pancake

Name: Cabbage Pancake
Total time: 15 min
Yield: 291 g
Ingredients: Blanched broccoli 50 g; Olive oil 10 spoon; Raw eggs 110 piece; Shiitake mushroom 10 g; Raw cabbage 100 g; Balsamic cream 10 ml; Salt 1 dash (1/3 tsp)

Low-carb Okonomiyaki-style imitation

Cook 15 min Difficulty EASY 320 kcal

#Cabbage pancake #Pancake dish #Vegetable pancake #Easy recipe #Korean fritter #Side dish #Korean food #Vegetable dish #Diet food #Home-cooked meal

Ingredients

Main ingredients

Blanched broccoli 50 g
Olive oil 1 spoon
Raw eggs 2 piece
Shiitake mushroom 10 g
Raw cabbage 100 g

Seasonings/Sauce

Balsamic cream 10 ml
Salt 1 dash (1/3 tsp)

Nutrition summary

Carbohydrates 17.46 g 22%

Protein 17.58 g 22%

Fat 19.35 g 55%

Serving size 291g

Cooking steps

1

Shred the cabbage, chop the shiitake mushrooms into small pieces, and blanch the broccoli before cutting it into bite-sized pieces.
2

In a bowl, mix eggs with salt, then add the cabbage, shiitake mushrooms, and broccoli and combine well.
3

Heat olive oil in a pan, pour in the mixture, and cook until golden brown on both sides.
4

Drizzle balsamic cream on top.

Cabbage Pancake

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