Curry Cabbage Pancakes with Yogurt Sauce

Crispy cabbage pancakes with spicy garam masala yogurt sauce compliment a wide variety of proteins to serve for lunch or dinner.

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Serve crispy cabbage pancakes with a spicy garam masala yogurt sauce aside lamb chops, meatballs or gyros.

The warm oily rounds soak up their saucy topping and leave drippings the bites raise to your mouth.

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Curry Cabbage Pancakes

Crispy cabbage pancakes with spicy garam masala yogurt sauce compliment a wide variety of proteins to serve for lunch or dinner.

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Print Rate

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 9 pancakes

Ingredients

Yogurt Sauce

• 1/4 cup full-fat Greek yogurt
• 1 teaspoon garam masala
• 1 clove garlic minced
• 1/2 lemon juice

Cabbage Pancakes

• 1/2 pound green cabbage thinnly sliced
• 1 small pearl onion
• 2 tablespoons coconut flour (what we use)
• 1 tablespoon curry powder sweet or spicy
• 1 teaspoon salt (what we use)
• 1/4 teaspoon ground black pepper
• 5 whole eggs
• 1/4 cup coconut oil (what we use)

Instructions

• In a small bowl, combine the ingredients for the yogurt sauce. Set aside.
• Use a large mixing bowl to combine the cabbage, onion, coconut flour, curry powder, salt, and pepper.
• Whisk the eggs in a separate bowl and pour over the cabbage. Stir to combine and thoroughly coat the cabbage.
• Warm half the coconut oil (2 tablespoons) in a skillet over medium heat and prepare to fry. Scoop a large spoonful of the batter and place in the hot oil. Cook the first side for 4 minutes, until golden brown on the bottom. Flip and continue cooking for 3 more minutes. The cabbage should be soft and eggs cooked. Reapply oil as needed.
• Serve warm with yogurt sauce.

Notes

Macros per pancake: 9 g fat, 3.4 g carb, 2 g net carb, 4.2 g protein Macros for yogurt sauce (full recipe): 5 g fat, 1.5 g carb, 1.5 g net carb, 3.5 g protein

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