1 Potato, peeled and thinly sliced
1 Carrot, peeled and thinly sliced
1 Onion, thinly sliced
Half a young Cabbage, thinly sliced
30 ml Water
2 Chicken Eggs
2 tablespoons Flour
Salt, to taste
Olive Oil, for cooking
Instructions:
Prepare the Vegetables:
In a large saucepan, bring water to a boil. Add the thinly sliced potato and carrot. Boil for about 8 minutes, or until they are just starting to become tender.
Add the thinly sliced onion and continue boiling for an additional 2 minutes.
Cook Cabbage:
Add the thinly sliced cabbage to the saucepan. Pour in 30 ml of water and simmer the mixture for a few more minutes until the cabbage is soft and the water has mostly evaporated.
Make the Pancake Mixture:
In a large mixing bowl, beat the eggs. Add the flour and salt, mixing until smooth.
Drain any excess water from the boiled vegetables and add them to the egg mixture. Stir well to ensure the vegetables are evenly coated with the egg mixture.
Cook the Pancake:
Heat a generous amount of olive oil in a non-stick frying pan over low heat. Pour the vegetable and egg mixture into the pan, spreading it evenly.
Cover with a lid and cook for about 5 minutes. Then, carefully place a plate over the pan, flip the pancake onto the plate, and then slide it back into the pan to cook the other side. Cook for another 5 minutes, covered.
Serve:
Once both sides are golden and the pancake is cooked through, transfer it to a plate.
This dish can be served hot or at room temperature, perhaps with a side of light salad or some yogurt.
Serving Suggestions:
With Salad: Serve with a fresh, light salad for a balanced meal.
With Yogurt: Enjoy with a side of plain yogurt or a dollop of sour cream.
Cooking Tips:
Uniform Slices: Ensure vegetables are thinly and uniformly sliced for even cooking.
Gentle Flipping: Use a plate to flip the pancake to avoid breaking it.
Low Heat: Cook on low heat to ensure the pancake cooks through without burning.
Nutritional Benefits:
High in Fiber: Vegetables provide a good source of dietary fiber.
Protein: Eggs add a good amount of protein.
Low Calorie: A low-calorie option that is still filling and nutritious.
Dietary Information:
Vegetarian: Suitable for vegetarians.
Gluten-Free Option: Use gluten-free flour if needed.
Storage:
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in a frying pan over low heat or in the microwave.
Why You’ll Love This Recipe:
Healthy: Packed with fresh vegetables and low in calories.
Easy to Make: Simple ingredients and easy preparation.
Delicious: Full of flavor and satisfying.
Conclusion:
This Hearty Vegetable Pancake is a nutritious and delicious way to enjoy a variety of vegetables. The combination of fresh ingredients and simple preparation makes it a perfect meal for any time of the day. Enjoy this healthful and satisfying dish!
