Manno-oatmeal pancakes
Lush, tender and very tasty semolina and oatmeal pancakes. Products
Oat flakes - 90 g (1 cup of 200 ml)
Manna grits - 1 cup
Kefir - 500 ml
Eggs - 3 pcs.
Sugar - 2 tablespoons
Salt - 0,5 tsp.
Soda - 0,5 tsp.
Vinegar 9% - 1 tsp.
Vegetable oil (for batter) - 3 tablespoons + for greasing the pan
Butter (to grease the pancakes) - 100
Prepare the products according to the list.
To fry these lean cabbage fritters, it is best to choose a pan with a good Teflon coating, as due to the fact that there are no eggs in the composition, the fritters may stick and have difficulty turning.
If desired, white cabbage can be replaced with more delicate Peking or Savoy cabbage - then the cooking time can be reduced to 2-3 minutes.
Rinse the cabbage and remove the dirty parts.
Cut the cabbage into thin strips.
Put the sliced cabbage into a pot, pour about 1.5-2 liters of water, lightly salt and add a bay leaf if desired. Turn the heat up to maximum and bring to a boil. Then turn the heat down to medium and simmer the cabbage, stirring occasionally, for about 15-20 minutes, until soft.
Drain the water from the boiled cabbage.
Mash lightly with a fork or pounder to allow the cabbage to drain.
Rinse parsley, dry, finely chop with a knife and send it to the pan with the cabbage. Pour in semolina, flour, salt and ground pepper.
Stir, cover and set aside for about 5-7 minutes to allow the semolina to swell.
In a frying pan over low heat, heat vegetable oil. Spoon the vegetable "batter" into the pan about 1 to 2 tbsp. at a time, forming pancakes. Fry the cabbage pancakes for about 2-3 minutes on each side, until lightly browned.
Lenten cabbage fritters without eggs and dairy products are ready. Serve them to the table with any sauce of your choice (see above for links to sauce recipes).
Bon appetit