Crispy Cabbage Pancakes with Spicy Peanut Drizzle and Fresh Lime

Ingredients

• •3 cups shredded cabbage
• •1 cup grated carrot
• •1/4 cup chopped green onions
• •1/2 cup all-purpose flour
• •2 large eggs
• •1/4 teaspoon garlic powder
• •1/4 teaspoon ground ginger
• •1/4 teaspoon salt
• •1/4 teaspoon black pepper
• •2 tablespoons neutral oil (for frying)
• •1/4 cup creamy peanut butter
• •1 tablespoon soy sauce
• •1 tablespoon rice vinegar
• •1 teaspoon sesame oil
• •1 teaspoon sriracha sauce (or to taste)
• •2 tablespoons water (to adjust sauce consistency)
• •1 lime, cut into wedges

Instructions

1. 1

   In a large mixing bowl, combine the shredded cabbage, grated carrot, and chopped green onions.

2. 2

   Add the all-purpose flour, eggs, garlic powder, ground ginger, salt, and black pepper to the bowl. Mix well until all the ingredients are fully combined and form a thick batter.

3. 3

   Heat 1 tablespoon of neutral oil in a large non-stick skillet over medium heat.

4. 4

   Scoop about 1/4 cup of the batter into the skillet for each pancake, flattening slightly with a spatula to shape it into a disc. Cook for 3-4 minutes on each side, or until golden brown and crispy. Repeat with the remaining batter, adding more oil as needed.

5. 5

   While the pancakes are cooking, prepare the spicy peanut drizzle. In a small bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, sesame oil, sriracha sauce, and water. Adjust the consistency with additional water if needed.

6. 6

   Once all the pancakes are cooked, transfer them to a serving plate. Drizzle the spicy peanut sauce generously over the pancakes.

7. 7

   Serve immediately with fresh lime wedges on the side for squeezing over the pancakes. Optionally, garnish with fresh herbs like cilantro or Thai basil for added flavor.