Description
These Curry Savoy Cabbage Pancakes with Mint Yogurt are crispy on the outside, tender on the inside, and packed with vegetables. Flavored with curry and cumin, then served with a refreshing mint yogurt sauce, they make a healthy vegetarian lunch, light dinner, or flavorful appetizer.
Ingredients
- 300 g pointed cabbage (savoy cabbage), finely chopped
- 2 medium carrots, grated
- 2 large eggs
- 100 g all-purpose flour
- 1 tsp baking powder
- 1 tsp curry powder
- ½ tsp ground cumin
- Salt and black pepper, to taste
- 2 tbsp milk (or water if needed)
- Vegetable oil, for frying
- For the Mint Yogurt:
- 200 g plain yogurt
- 1 handful fresh mint, finely chopped
- 1 tbsp lemon juice
- Salt and black pepper, to taste
Instructions
- In a large bowl, combine the chopped cabbage, grated carrots, eggs, flour, baking powder, curry powder, cumin, salt, and pepper.
- Add the milk if needed to create a thick but scoopable batter.
- Heat a thin layer of vegetable oil in a large skillet over medium heat.
- Scoop portions of the batter into the skillet and gently flatten into pancakes.
- Cook for 3–4 minutes per side until golden brown and cooked through.
- Meanwhile, mix the yogurt, chopped mint, lemon juice, salt, and pepper in a small bowl.
- Serve the warm pancakes with the mint yogurt on the side or spooned over the top.
Notes
- Add chopped spring onions or fresh parsley to the batter for extra flavor.
- These pancakes can also be baked in the oven at 200°C (400°F) for a lighter version.
- Store leftovers in the refrigerator for up to 3 days and reheat in a skillet.
- Serve with a fresh salad for a complete vegetarian meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Fusion