Curry Cabbage Pancakes with Yogurt Sauce

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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.

Cabbage pancakes on a plate with yogurt sauce being drizzled on it.

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

curry cabbage pancakes with yogurt sauce feat image
curry cabbage pancakes with yogurt sauce feat image

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 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Sides and Salads
Cuisine Indian
Servings 9 pancakes
Calories 76 kcal

Ingredients
 
 

Yogurt Sauce

Cabbage Pancakes

Instructions
 

  • In a small bowl, combine the ingredients for the yogurt sauce. Set aside.
    1/4 cup full-fat Greek yogurt, 1 teaspoon garam masala, 1 clove garlic, 1/2 lemon
  • Use a large mixing bowl to combine the cabbage, onion, coconut flour, curry powder, salt, and pepper.
    1/2 pound green cabbage, 1 small pearl onion, 2 tablespoons coconut flour, 1 tablespoon curry powder, 1 teaspoon salt, 1/4 teaspoon ground black pepper
  • Whisk the eggs in a separate bowl and pour over the cabbage. Stir to combine and thoroughly coat the cabbage.
    5 whole eggs
  • 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.
    1/4 cup coconut oil
  • 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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