Japanese Vegetable Pancakes
Ingredients
1/2 small green cabbage (3-4 cups), shredded
3 stalks celery, minced
1/2 onion, diced
1 large carrot, shredded
1 egg, beaten
2 cups whole wheat flour or white flour (you may need a bit more)
1 (10 ounce) can evaporated milk
1 teaspoon salt
2 tablespoons brown sugar
water
1/2 cup left over chicken or fish (optional)
1/2 small green cabbage (3-4 cups), shredded
3 stalks celery, minced
1/2 onion, diced
1 large carrot, shredded
1 egg, beaten
2 cups whole wheat flour or white flour (you may need a bit more)
1 (10 ounce) can evaporated milk
1 teaspoon salt
2 tablespoons brown sugar
water
1/2 cup left over chicken or fish (optional)
Preparation
1 Mix together the vegetables.
2 Mix together the remaining ingredients to form a smooth batter.
3 Mix the vegetables in the batter - the mixture should be of a consistency that you can spoon the patties on to the skillet.
4 On a heated skillet sprayed with oil, drop spoonfuls of the batter (about 3 tablespoons for each pattie).
5 On medium heat, brown well the patties on one side, then flip and brown on the other side.
6 Serve hot or cold.
2 Mix together the remaining ingredients to form a smooth batter.
3 Mix the vegetables in the batter - the mixture should be of a consistency that you can spoon the patties on to the skillet.
4 On a heated skillet sprayed with oil, drop spoonfuls of the batter (about 3 tablespoons for each pattie).
5 On medium heat, brown well the patties on one side, then flip and brown on the other side.
6 Serve hot or cold.
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