Curry Cabbage Pancakes with Yogurt Sauce

Curry cabbage pancake fritters are your new Indian-inspired snack obsession. They’re crispy, flavorful, and come together in no time. Imagine the rich taste of curry and the satisfying crunch of cabbage, all in a grab-and-go fritter.

Serve crispy cabbage pancakes with a spicy garam masala yogurt sauce aside lamb chops, meatballs or gyros and you’ve got a snack that’s not just tasty but also brings a piece of Indian cuisine right to your table.

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

I love finding new ways to use Raw Milk Yogurt. Our whole family enjoys this healthy animal food and our cows give us so much delicious food, it’s a pleasure to find creative ways to eat it.

More Low-Carb, Ketogenic Vegetable Sides

If you like these savory pancakes, I know you’ll love this collection of keto fritters too!

• Keto Coleslaw with creamy dressing
• Easy Braised Cabbage
• Fennel and Feta Pancakes
• Garlic and Zucchini Scrambled Egg Muffin
• Tomato Zucchini Egg Cup
• Micronutrient Rich Crackers

Curry Cabbage Pancakes

Jessica Haggard

Pour a cooling garam masala yogurt sauce over savory cabbage pancakes, fresh from the griddle. A great compliment to a fish or beef entree, this recipe is family and budget-friendly too!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Sides and Salads

Cuisine Indian

Servings 9 pancakes

Calories 76 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

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 tbsp 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)

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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

Nutrition & Macros

Serving: 1pancake with sauceCalories: 76kcalCarbohydrates: 4gProtein: 1gFat: 7gSaturated Fat: 6gSodium: 270mgFiber: 2gNet Carbohydrates: 2g

To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.

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Love unique international flavors like the curry here? Try these Pandan Waffles from Resolution Eats and experience a Vietnamese treat.