Japanese vegetable pancakes

Japanese vegetable pancakes
  • Prep: 15
  • Cook: 10 mins
  • Serves: 12

Ingredients

  • 1/2 medium cabbage, finely chopped
  • 4 medium carrot, grated
  • 2 cups baby spinach leaves
  • 4 spring onions (including green tops), chopped
  • 1/2 cup wholemeal plain flour
  • 6 eggs
  • 1 pinch salt
  • 3 sprays oil

Method

  1. Place the vegetables in a bowl and mix together. Toss with the flour ensuring it coats all the vegetables. Stir in the eggs and pinch of salt.
  2. Lightly spray a large non-stick fry pan with olive oil spray and heat over medium-high heat. You may need to re-spray between batches.
  3. Add heaped tablespoons of the mixture to the fry pan in rounds. Gently press to flatten. Cook until golden approximately 3 minutes and then turn to cook the other side.

TipPancakes can be spread on a tray in the freezer until frozen and then placed into a zip lock bags for easy storage.For school: spread with cream cheese to make a sandwich

1 serve of vegies in each serving of this recipe.

 

 

Nutrition information

per serving per 100g
Energy 366 kJ 343.7 kJ
Protein 4.9 g 4.6 g
Fat, total 3.6 g 3.4 g
— saturated 0.8 g 0.8 g
Carbohydrate 7.5 g 7 g
— sugars 3.9 g 3.7 g
Fibre 3.2 g 3 g
Sodium 84.3 mg 79.2 mg

Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.