I adapted this recipe from Food52 awhile back and it’s become a household favorite when I wonder what to do with the cabbage in my veg box. We prefer a soy dipping sauce vs. the more traditional mayonnaise. I’ve had great success making these plant-based too with the same mixture of chickpea flour and water I use for making Italian Farinata (same as French Socca) flatbread. This recipes works well both ways and makes for a filling brunch on the weekend. If you don’t have the patience for pan-frying, you can spread into a cast iron pan and bake in the oven at 425F/200C (reduce 25 degrees for convection/fan setting) for an almost as good result, then slice into wedges and serve.

Plant-based version: 3/4 cup chickpea flour + 1 1/4 cups water

Makes: 24 small pancakes

1 green cabbage, slivered

1 red onion, slivered

2 Tablespoons toasted sesame seeds

5 eggs

1 teaspoon sea salt

Avocado oil

Optional additions: slivered leeks, grated ginger, chopped cilantro

For the sauce:

1/4 cup soy sauce

1/4” grated ginger

1 Tablespoon sesame oil

1 Tablespoon sriracha (or Tabasco)

1 Tablespoon rice vinegar (or white vinegar)

1 Tablespoon toasted sesame seeds

Method:

1. Place the slivered cabbage, red onion (food processor works well for this & saves time) and sesame seeds in a large mixing bowl.

2. Beat the eggs with the salt and pour over the eggs. The mixture will be fairly dry, but that is ok.

3. Stovetop method: *Preheat a cast iron or non-stick skillet over medium-high heat. Heat a Tablespoon of olive oil for roughly 30 seconds, then drop spoonfuls of batter and flatten the mounds a bit for even cooking. Cook each patty roughly 3 minutes per side or until golden brown.

4. *Sheet pan method (my preference for ease): bake on a sheet pan in the oven, approximately 425F/200C (reduce 25 degrees for convection/fan setting) for an almost as good result, flipping after 12 minutes & cooking approximately 12 minutes more until crispy.

5. Whisk together the dipping sauce.

6. Serve warm along the dipping sauce. Chopped chives or green onions are also nice.