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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More Low-Carb, Ketogenic Vegetable Sides
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- Garlic and Zucchini Scrambled Egg Muffin
- Tomato Zucchini Egg Cup
- Micronutrient Rich Crackers
Curry Cabbage Pancakes
- 1/4 cup full-fat Greek yogurt
- 1 teaspoon garam masala
- 1 clove garlic minced
- 1/2 lemon juice
- 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.