Red Cabbage and Zucchini Pancakes

These delicious pancakes are a low-carb interpretation of a classic Japanese dish, okonomiyaki. Delicious and healthy!

Wash the cabbage and zucchini. Grate them thinly using a hand grater or food processor.

Chop the spring onion and place it in a bowl with cold water.

Note: All the dirt will settle on the bottom of the bowl. Take it out and drain well by placing on a paper tissue.

Place all the vegetables in a bowl and add marjoram.

Crack the eggs and blend well with the mixture. Season with salt to taste.

Heat the oil on a non-stick pan and scoop some of the mixture on the hot surface making 3-4 inch (~ 8-10 cm) pancakes.

Cook it for about 5 minutes on medium heat until golden brown. Flip on the other side and cook for another 5 minutes.

Note: This will make your pancakes crispy as the cabbage remains crunchy. If you wish them to be more tender, after you flip the pancakes on the other side, cover them with a lid and keep cooking on low heat for about 15 minutes. The cabbage will get tender.

You may squeeze a bit of lemon juice on the top to add a bit more zesty taste.

Serve hot!

Leftovers keep well for 3-4 days in the fridge, in an airtight container.

They can be reheated in the microwave or eaten cold.