These latke-like pancakes manage to be both homey and sophisticated. The lively curry-infused cashew sauce ensures each bite is health promoting. For gluten-free pancakes, use brown rice flour or an all-purpose gluten-free flour blend.
Prep in a flash
The shredding blade of a food processor can make quick work of the vegetables.
Cabbage Pancakes with Curry Cashew Sauce
Ingredients
- 2/3 cup (160 mL) raw cashews
- 2 cups (500 mL) shredded green cabbage
- 2 cups (500 mL) shredded carrot
- 2 cups (500 mL) shredded celery root (celeriac)
- 2 green onions, thinly sliced
- 3 Tbsp (45 mL) chopped dill
- 2 garlic cloves, minced
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) black pepper
- 4 large free-range eggs, lightly beaten
- 1/2 cup (125 mL) spelt flour
- 1 Tbsp (15 mL) grapeseed, olive, or camelina oil
- 1 1/2 tsp (7 mL) curry powder
- 2 tsp (10 mL) fresh lemon juice
- 1 tsp (5 mL) cider vinegar
Nutrition
Per serving:
- calories360
- protein15g
- fat20g
- saturated fat4g
- trans fat0g
- carbohydrates35g
- sugars7g
- fibre7g
- sodium343mg
Directions
01
Place cashews in medium bowl, cover with water, and let soak for at least 2 hours.
02
Place cabbage, carrot, celery root, green onion, dill, garlic, salt, and black pepper in large bowl. Stir in eggs and flour.
03
Heat oil in large skillet over medium heat. For each pancake, add 1/2 cup (125 mL) cabbage mixture to pan and flatten gently with spatula. Cook until undersides are golden brown and firm, about 3 minutes. Flip and cook 3 minutes more. Remove pancakes from pan and repeat with remaining cabbage mixture.
04
Drain cashews and rinse well. Place cashews in blender container along with 1/3 cup (80 mL) water, curry powder, lemon juice, cider vinegar, and salt to taste. Blend until smooth.
05
Serve pancakes topped with curry cashew sauce.
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
READ THIS NEXT
SEE MORE »
Lentil Shepherd’s Pie
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Roasted Cauliflower with Pecan Date Crumble
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
Creamy White Bean Pasta
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
Vegan Queso Dip
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.