Crispy Vegan Cabbage Pancakes (Eat Something Vegan)

Ingredients

• 4 cups finely shredded green cabbage (about 1 small head)
• 1 tsp salt
• 1 medium carrot, grated
• 2 garlic cloves, minced
• 2 tbsp vegan sour cream
• 2 tbsp cornstarch
• 1/2 cup all-purpose flour
• 1/4 tsp black pepper
• 3 tbsp olive oil, for frying

Instructions

1. 1

   Put the shredded cabbage in a large bowl, sprinkle with the salt and massage it in. Let it sit for 5 to 10 minutes to soften and release its liquid.

   10 min
2. 2

   Squeeze the cabbage firmly by the handful to wring out as much liquid as possible, and discard the liquid.

3. 3

   Add the carrot, garlic, vegan sour cream, cornstarch, flour and black pepper and mix well until a thick, sticky batter forms.

4. 4

   Press handfuls of the mixture firmly between your palms into compact round patties about ½ inch thick.

5. 5

   Heat the olive oil in a large nonstick skillet over medium heat.

6. 6

   Fry the pancakes in batches for 3 to 4 minutes per side, until deeply golden brown and crispy, pressing them gently with the spatula.

   8 min
7. 7

   Drain briefly on paper towels and serve hot with a creamy dipping sauce.