Vegetable Pancakes

This recipe is so flexible. You can use any kind of greens you have on hand and it was originally for cabbage. Soooo good! I like to shred the veggies ahead of time and keep in the fridge. Then right before eating, mix in the other stuff and fry. Definitely check out the sauce, too!

  • 8 cups shredded greens (beet greens, kale, pac choi, cabbage, swiss chard, spinach, etc)
  • ½-1 cup grated roots (salad turnips, carrots, etc.)
  • 3-4 scallions, thinly sliced at an angle
  • 6 eggs, beaten
  • ½ cup flour
  • cooking oil
  • Salt to taste

Toss veggies, salt, and flour. Stir in egg. Heat oil in skillet on medium-high. Dollop batter onto skillet and smooth out into large ½” pancakes. Fry on both sides until cooked through. Serve hot with this sauce: