Spicy cabbage pancakes are a unique and savory twist on traditional vegetable pancakes. Packed with finely shredded cabbage, aromatic spices, and a touch of heat, these crispy pancakes are perfect as an appetizer, snack, or light meal. Served with a refreshing herb yogurt sauce, they’re a delicious way to elevate humble cabbage into something extraordinary.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients:

For the Pancakes:

• 3 cups green cabbage, finely shredded
• 1/2 cup all-purpose flour (or almond flour for gluten-free)
• 2 eggs, lightly beaten
• 1/2 teaspoon baking powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 2 scallions, finely chopped
• Salt and black pepper, to taste
• 2 tablespoons olive oil (for frying)

For the Herb Yogurt Sauce:

• 1/2 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh dill, finely chopped
• 1 clove garlic, minced
• Salt and pepper, to taste

Instructions:

1. Prepare the Sauce:
   In a small bowl, mix the yogurt, lemon juice, parsley, dill, garlic, salt, and pepper. Chill in the refrigerator while preparing the pancakes.
2. Mix the Pancake Batter:
   In a large bowl, combine the shredded cabbage, flour, eggs, baking powder, smoked paprika, cumin, cayenne pepper, scallions, salt, and pepper. Stir until well combined.
3. Cook the Pancakes:
   Heat olive oil in a large skillet over medium heat. Scoop 1/4 cup of the cabbage mixture for each pancake and flatten it slightly in the pan. Cook for 3–4 minutes on each side, or until golden brown and crispy. Repeat with the remaining batter.
4. Serve:
   Arrange the pancakes on a plate and serve with the chilled herb yogurt sauce on the side. Garnish with additional herbs if desired.