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).
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