Vegan Cabbage Pancakes with a Chutney Chickpea Dip
Spiced cabbage pancakes served with a creamy chutney chickpea dip. They're perfect as a side dish or light snack and you can enjoy leftovers as savoury breakfast!
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 71kcalCarbohydrates: 9gProtein: 2gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 64mgPotassium: 136mgFiber: 2gSugar: 2gVitamin A: 71IUVitamin C: 17mgCalcium: 32mgIron: 1mg
Tried this recipe?Let us know how it was!