Fridge Friend recipes
Crispy Cabbage and Egg Pancakes recipe
These savoury pancakes are packed with finely chopped cabbage and eggs for a quick, pan-fried meal. They are crisp on the outside and tender in the middle.
22 min · Medium · Asian-Inspired Jump to method
Ingredients
- 4 Eggs
- 250g Cabbage
- 80g Yoghurt
- 20g Butter
| Nutrition | Per serving |
|---|---|
| Calories | 251 kcal |
| Protein | 14.6 g |
| Carbohydrates | 8.4 g |
| Fat | 17.3 g |
| Saturated fat | 8 g |
| Fibre | 2.9 g |
| Sugar | 5.1 g |
| Sodium | 173 mg |
Why this works
Moderate-protein, low-carbohydrate dish with a relatively high fat and saturated fat content, mainly from eggs and butter.
Cabbage provides fibre and vitamin C. The cabbage adds fibre for digestive health, plus vitamin C and folate support from this low-calorie vegetable.
Eggs contribute protein and micronutrients. Eggs supply high-quality protein, vitamin B12 and choline, supporting muscle maintenance and normal nerve function.
Butter increases saturated fat. Most of the saturated fat comes from butter, which makes this dish less heart-friendly if eaten frequently.
Method
- Finely shred the cabbage and roughly chop it if needed so it cooks quickly.
- Whisk the eggs in a bowl and stir in the cabbage and a spoonful of yoghurt to bind the mixture.
- Melt a little butter in a frying pan and spoon in portions of the mixture, flattening them slightly.
- Cook for 3-4 minutes on each side until golden and cooked through.
- Serve hot with extra yoghurt on the side.
Prefer the classic version? Pepper and Sweetcorn Pancakes
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