Print Recipe
 Cabbage and Squash Pancakes without Flour Recipe
Very tasty, tender, light, vegetable pancakes! As an independent dish or as a side dish - good in any form, both cold and hot!
Course Breakfast Lunch, Dinner Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Snacks Ideas
Cuisine Polish Cuisine
Cook Time 30 minutes
Servings
Ingredients
Course Breakfast Lunch, Dinner Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Snacks Ideas
Cuisine Polish Cuisine
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Briefly and finely chop the cabbage and lightly mash with salt with your hands, add the grated zucchini (I squeezed the juice).
    Briefly and finely chop the cabbage and lightly mash with salt with your hands, add the grated zucchini (I squeezed the juice).
  2. Add the parsley, egg whites and mix well.
    Add the parsley, egg whites and mix well.
  3. Add ground pepper to taste. Heat a frying pan with oil. Spread the vegetables with a spoon on the pan, press down a little with a spoon on top.
    Add ground pepper to taste. Heat a frying pan with oil. Spread the vegetables with a spoon on the pan, press down a little with a spoon on top.
  4. Fry on both sides under a lid over low heat.
    Fry on both sides under a lid over low heat.
  5. Serve with sour cream.
    Serve with sour cream.
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