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!
Vegan Cabbage Pancakes with a Chutney Chickpea Dip
- 1 tbsp oil
- 1/2 white cabbage finely sliced or grated
- 1 tsp nigella seeds
- 1/4 onion finely sliced
- 2 garlic cloves minced
- 1/4 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp curry powder
- 1/4 tsp chilli powder
- 4 tbsp fresh coriander finely chopped
- Salt & pepper to taste
- 50g plain flour
- 100ml water
Mango Chutney Chickpea Dip
- 140g hummus
- 2 tbsp Geeta's mango chutney
- 1.5 tsp curry powder
- 2 tbsp lemon juice
- Handful fres coriander
- 4 tbsp water + more if needed
- Heat 1 tbsp oil in a large pan over a medium heat. Add the nigella seeds and onions and cook for 5 minutes until the onions become translucent.
- Add the spices, shredded cabbage and garlic. Cook for 10-15 minutes until the cabbage has softened. Take off the heat and allow to cool slightly.
- Mix the flour, water and a pinch of salt in a large bowl, then fold in the cooked cabbage mixture and chopped coriander.
- Heat 1 tbsp of oil in a frying pan over a medium heat. Scoop some of the mixture into the pan using a small ice cream scoop. Flatten and shape into a pancake using a spoon or spatula.
- Cook on each side for 1-2 minutes, then flip and cook for a further 1 minute.
- To make the chutney dip, add all the dip ingredients into a blender/food processor and blend until smooth.