Crispy pancakes with vegetables

Prepare the vegetables:
Shred the cabbage.
Grate the potatoes and carrots.
Cut the spring onions into small pieces.
Combine ingredients:
In a large bowl, combine shredded cabbage, shredded potatoes, shredded carrots, and chopped green onions.
Add salt and pepper and mix well.
Prepare for the dough:
Add the eggs to the vegetable mixture and mix well.
Add the cornstarch and mix well so that the vegetables are well covered.
Heat the pan:
Heat the oil in a skillet over medium heat.
Cooking pancakes:
Add parts of the vegetable mixture to the pan and spread into small pancakes.
Fry for 2 to 3 minutes until golden brown and crispy on one side.
Flip the other side and fry for another 2-3 minutes, until both sides are golden brown and crispy.
If needed, fry for another 2-3 minutes on each side to make sure they are cooked.
To serve:
Once the pancakes are golden brown and crispy on the outside and airy on the inside, remove from the pan and drain on paper towels.
Serve hot and enjoy!
Serving suggestions:
Serve with sour cream or yogurt for dipping.
Pair it with a fresh green salad for a light meal.
Add a pinch of fresh herbs such as parsley or chives for extra flavor.
Cooking Tips: Make sure
the vegetables are finely shredded or shredded so that they cook evenly.
Use a non-stick pan so that the pancakes don’t stick.

Nutritional benefits:
Cabbage is rich in vitamins C and K and provides fiber.
Potatoes are a good source of potassium and vitamin C.
Carrots add beta-carotene and antioxidants.
Eggs provide high-quality protein and essential vitamins.
Nutritional information: