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Print Recipe
Vegetable Salad with Egg Pancake Recipe
Fresh, juicy, not heavy, but quite nourishing vegetable salad with egg pancake. It may well replace a light dinner or snack. Simply, quickly, tasty!
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Small onion cut into half rings, pour lemon juice (1 teaspoon), mix, leave aside.
    Small onion cut into half rings, pour lemon juice (1 teaspoon), mix, leave aside.
  2. Beat eggs with flour and a pinch of salt.
    Beat eggs with flour and a pinch of salt.
  3. Vegetable oil is well heated in a frying pan. Pour the egg mass into the pan and fry the pancake on both sides until Golden.
    Vegetable oil is well heated in a frying pan. Pour the egg mass into the pan and fry the pancake on both sides until Golden.
  4. Yogurt mix with granular mustard (you can use the usual 1/2 tsp) and Tabasco sauce or any other hot sauce. Pour lemon juice (1 tsp) and salt.
    Yogurt mix with granular mustard (you can use the usual 1/2 tsp) and Tabasco sauce or any other hot sauce. Pour lemon juice (1 tsp) and salt.
  5. Chop the cabbage. Put in a deep bowl.
    Chop the cabbage. Put in a deep bowl.
  6. Cut the pepper into strips and add to the cabbage.
    Cut the pepper into strips and add to the cabbage.
  7. Cut the tomatoes into slices, with the onions to drain the fluid. Put the vegetables in a bowl.
    Cut the tomatoes into slices, with the onions to drain the fluid. Put the vegetables in a bowl.
  8. There also add chopped straw egg pancake and chopped herbs. Season the salad with yogurt sauce, mix gently. You can season the salad with sour cream or mayonnaise, if you wish.
    There also add chopped straw egg pancake and chopped herbs.
Season the salad with yogurt sauce, mix gently. You can season the salad with sour cream or mayonnaise, if you wish.

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