Delicious vegan cabbage pancakes lightly spiced and served with a creamy chutney chickpea dip. You’re definitely going to want to try this recipe!

I’m very much into savoury vegetable pancakes/fritters at the moment. A couple of weeks ago I made these simple vegetable fritters, which went down a storm, so I thought I would make another version

I find fritters an easy way to prepare vegetables that’s a lot more fun, tasty and exciting compared to plain boiled or even roasted vegetables. Don’t get me wrong, I love my roasted veggies, but every now and then I like to change things up a little. This recipe is an easy, tasty way to level up your veggie game!

Cabbage is one of those vegetables that a lot of people don’t really know what to do with, when in fact it’s one of the easiest vegetables to prepare. Especially if you shred or slice them finely. I usually sautee them in a little bit of oil with garlic and lemon juice for a quick side to pair with my main meal. Cabbage is also a fairly cheap vegetable, so a great addition to your weekly shop if you’re on a tight budget.

I’m using lots of spices in these vegan cabbage pancakes to pack in the flavours. I’m also serving them up with a simple chutney chickpea dip, which is basically a pimped up hummus. It complements the flavour of the pancakes so well!

I prefer to cook my cabbage before adding it to the batter so they’re not super crunchy. You can cook them for less time if you would prefer your pancakes to have a bit more of a crunch.

What you need to make these vegan cabbage pancakes:

Cabbage – I like using white cabbage, but red cabbage will also work. Shred finely using a sharp knife or a grater. The finer the you shred the quicker it will cook.

Nigella seeds – I only recently discovered nigella seeds. They’re small seeds that resemble black sesame seeds. They add a lovely aromatic flavour to dishes and work so well with curry powder and Indian flavours in general.

Onions & garlic – essential for most savoury recipes as they enhance the depth of flavour in dishes.

Spices – I’m using a mixture of turmeric, coriander, cumin, curry powder and chilli powder. The spices are interchangeable and you can swap one for another or leave out any that you don’t like for example. Sometimes I only use curry powder, but use 2-3 tsp instead.

Fresh coriander – I know it’s not for everyone, but i’m obsessed with coriander, so I had to add it! Fresh herbs are a game changer in my opinion it comes to making things like savoury pancakes or patties.

Flour – I used plain flour, but something like spelt will also work. You can use gram/chickpea flour to make the recipe gluten-free.

What you need to make the chutney chickpea dip:

Hummus – I always have a bowl of homemade/pot of shop bought hummus in my fridge. It’s my favourite condiment – one that I grew up eating and can never imagine getting bored of. It works as a great base for dips as it’s creamy and mild enough to add other flavours too. Works great as a healthier mayo/cream replacement.

Mango chutney – I’m using Geeta’s mango chutney – it works so well with the hummus and goes perfectly with the spiced cabbage pancakes.

Lemon juice – to balance out the sweetness of the chutney.

More curry powder + coriander – for extra added flavour!