Vegetable Salad with Egg Pancake Recipe
Fresh, juicy, not heavy, but quite satisfying vegetable salad with egg pancake. It may well replace a light dinner or snack. Simple, fast, delicious!
Servings
4
Cook Time
30minutes
Servings
4
Cook Time
30minutes
Ingredients
Instructions
  1. Cut a small onion into half rings, pour lemon juice (1 teaspoon), mix, set aside.
  2. Whisk the eggs with flour and a pinch of salt.
  3. Heat the vegetable oil well in a frying pan. Pour the egg mass into a frying pan and fry the pancake on both sides until golden brown.
  4. Mix yogurt with grainy mustard (you can use the usual 1/2 tsp.) and Tabasco sauce or any other hot sauce. Pour in lemon juice (1 tsp.) and add salt.
  5. Chop the cabbage. Place in a deep bowl.
  6. Cut the pepper into strips and add to the cabbage.
  7. Cut the tomatoes into slices, let the liquid drain together with the onion. Put the vegetables in a bowl.
  8. In the same place, add the egg pancake cut into strips and chopped greens. Season the salad with yogurt sauce, mix gently. If desired, you can fill the salad with sour cream or mayonnaise.
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