Sweet Potato and Cabbage Pancakes
I used green cabbage in this batch, but purple works as well. This is a very easy meal and different. Enjoy!
- 1 Pressure Cooker with Steamer or Stock Pot with Steamer or Microwaveable Large Bowl
- 1 Frying Pan with Lid
- 1 Large Mixing Bowl
- 1/2 ea Head Cabbage, Chopped about 4 cups
- 1 ea Sweet Potato, Grated
- 4 ea Large Eggs
- 1 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1 tsp Parsley, Dry
- 1/2 tsp Garlic Powder
- 1 cup Cassava Flour
- 1/2 cup Water
- 2 tsp Psyllium Husks optional
- 2 tbsp Ghee, Melted and Cooled or Olive Oil
- 2 tbsp Olive Oil EVOO
- 2 ox Romano Cheese, Grated optional
For the Sauce
- 1/4 cup Avocado Mayonnaise
- 2 tbsp Flax Seeds Freshly Ground or Sour Cream
- 3 tbsp Water
- 1/4 tsp Salt
- 1/4 tsp Garlic Powder
- 1/2 tsp Dill, Dry or 1 tbsp Fresh Dill
- Fill your pressure cooker or pot with 2" of water and set to sauté to preheat the water before steaming. (If you do not have a steamer, you can microwave the veggies on high for 4-6 minutes stirring every 2 minutes, or saute them.) They need to be soft and cool before they go into the egg mixture.
- Shred the cabbage. Add it to the steamer.
- Peel and grate the potato. Add this to the steamer on top of the cabbage. Seal the pressure cooker and cook for 3 minutes. Releasing the steam to avoid overcooking. (You want these vegetables to be soft but not over cooked).
- In a large bowl add the eggs, water, salt, pepper, parsley, garlic powder, psyllium husk, ghee, and cassava flour. Mix thoroughly.
- Remove the vegetables from the steamer and allow to cool. Then mix them with the batter. Place the frying pan on medium low heat and add a few teaspoons of olive oil.
- Depending on the size of your pan, you will want to cook these in 2-4 batches. Mix thoroughly before making each pancake. Place enough of the mix in the frying pan to make a 1/2" thick pancake. Cover with lid and cook each side for 4-5 minutes, until golden brown. Sprinkle each pancake with Romano cheese.
- Stack the pancakes on top of each other and cut into wedges.
- Mix the mayonnaise, ground flax, water, salt, garlic powder, and dill in a small bowl. Serve with sauce.
This recipe makes great leftovers and despite being mostly vegetables, it's very hearty and filling.