Cabbage pancakes with kefir and boiled eggs
A delicious dish from the most affordable products - juicy cabbage fritters and boiled eggs. Such cabbage fritters with kefir turn out very tender, and boiled eggs add to their richness. A nutritious breakfast, a simple snack - these vegetable pancakes will always come in handy! Products (for 2 servings)
White cabbage - 250 g
Egg - 1 egg
Wheat flour - 3 tablespoons (45 g)
Kefir 2,5% - 4-5 tablespoons (75 ml)
Salt - to taste
Ground black pepper - to taste
Vegetable oil (for frying) - 4-5 tbsp (40 ml
Prepare the products according to the list.
If desired, the white cabbage can be replaced with Peking or Savoy cabbage, and kefir with sour cream or even mayonnaise.
Boil the hard-boiled egg. To do this, put the egg in a pot, pour water, add a pinch of salt and put over medium heat. We boil the egg for about 8 minutes after the water boils. Then we cool it by putting it in cold water.
Peel the egg from the shell and cut into small cubes.
Cabbage is washed and shredded as thinly as possible or rubbed on a coarse grater. If desired, the cabbage can be grated on a grater for Korean carrots.
Transfer the shredded cabbage to a deep bowl.
Add chopped egg.
Pour the kefir. Add salt and pepper.
Add flour.
Then mix thoroughly.
Heat vegetable oil in frying pan. Spoon 2-3 tablespoons of cabbage mixture into the frying pan, forming small pancakes.
Fry the fritters on low heat for about 2,5-3 minutes on each side, until they begin to brown.
If desired, fried fritters can be put out on a paper towel to absorb excess oil.
Juicy fritters of cabbage and boiled eggs are ready. We serve them with sour cream, ketchup or any other sauce of your choice.
Bon appetit