Cabbage Pancake Burger

The Cabbage Pancake Burger is a delightful vegan dish that combines the savory flavors of Chinese cabbage pancakes with a variety of fresh vegetables. This unique burger offers a satisfying crunch and a burst of flavor in every bite, making it a perfect meal for any time of the day.

Ingredients

• Napa cabbage - 200 grams, finely chopped
• All-purpose flour - 100 grams
• Rice flour - 50 grams
• Water - 150 ml
• Green onions - 2, finely chopped
• Carrot - 1 small, grated
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Oil - 3 tablespoons (for frying)
• Lettuce leaves - 4, for serving
• Tomato - 1, sliced
• Vegan mayonnaise - 2 tablespoons
• Soy sauce - 1 tablespoon (for drizzling)

Steps

1. In a large bowl, combine the finely chopped Napa cabbage, all-purpose flour, rice flour, water, green onions, grated carrot, minced garlic, grated ginger, salt, and black pepper. Mix well until a batter forms.
2. Heat 1 tablespoon of oil in a non-stick skillet over medium heat.
3. Pour half of the batter into the skillet and spread it evenly to form a pancake. Cook for about 4-5 minutes until the bottom is golden brown.
4. Flip the pancake and cook for another 4-5 minutes until the other side is golden and crispy. Repeat with the remaining batter to make a second pancake.
5. Once cooked, remove the pancakes from the skillet and let them cool slightly.
6. To assemble the burger, place a lettuce leaf on each pancake, add a slice of tomato, and spread 1 tablespoon of vegan mayonnaise on top. Drizzle with soy sauce for added flavor.
7. Top with the second pancake to complete the burger, then serve immediately.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 50 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.15 L

Health Benefits

• Rich in antioxidants and vitamins from fresh vegetables.
• High in dietary fiber, which supports digestive health.

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