Cauliflower pancakes
4 servings
30 minutes
Cauliflower pancakes are a light and airy dish that combines the tenderness of vegetables with a nutty texture and subtle spicy notes. This recipe has roots in Russian cuisine, where simple yet nutritious dishes are traditionally valued. The taste of these pancakes is harmonious: the softness of cauliflower is complemented by sweet carrots, the nutty depth of walnuts and sunflower seeds, while lime juice adds a hint of citrus freshness. Spices like paprika, thyme, and cinnamon enrich the flavor and make it warmer. These pancakes are perfect for breakfast or a light dinner, especially when served with greens or fresh vegetables. They are an excellent choice for those seeking a healthy alternative to classic flour products.
1
Break the cabbage into florets and place them in a blender. Blend until coarse crumbs, then add the remaining ingredients. Blend and mix.
- Cauliflower: 0.5 piece
- Carrot: 1 piece
- Chicken egg: 2 pieces
- Flaxseed (linseed) flour: 0.3 glass
- Sunflower seeds: 0.3 glass
- Crushed walnuts: 0.3 glass
- Chopped parsley: 0 g
- Lime juice: 1 teaspoon
- Salt: 0.5 teaspoon
- Poppy seeds: 1 tablespoon
- Ground black pepper: 0.3 teaspoon
- Fresh thyme: 1 teaspoon
- Ground cinnamon: 0.5 teaspoon
- Paprika: 0.3 teaspoon
- Ground red pepper: pinch
2
Heat olive oil in a pan and shape small pancakes, frying them on both sides until golden brown.
- Salt: 0.5 teaspoon
- Ground black pepper: 0.3 teaspoon
- Sunflower seeds: 0.3 glass
- Crushed walnuts: 0.3 glass
3
Serve with salad or fresh vegetables.
