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Thursday, April 7, 2011

Recipe! Cabbage-Leek "Latkes"

This recipe is one that makes a perfect base for almost any savory topping you can imagine! Not only is it incredibly low in calories (50 per cake!) but the natural flavor of the cabbage and leek can be played up with whatever spices you desire! Leave it simple if you're going to use a strongly flavored sauce, but if you want to use a less spiced sauce, feel free to make the latkes pack a punch!

They are even delicious on their own, perhaps as a side dish. In face, I wished I had served them that way after trying a piece of a "naked" griddle cake....but I'll know better next time, right? The recipe as relayed here is vegetarian, but if you have some leftover ham or bacon, they would taste delicious in these!

I made them with a coconut curry sauce and served them with whole-wheat coconut rolls, recipe to come! The original recipe came from Whole Foods. I tweaked my own recipe just a bit and added more spice, but I imagine the recipe is very good as-written too. Also, I found that my batter was too dry and I added an additional egg and approximately another tablespoon of whole wheat pastry flour. They turned out perfectly!! This recipe is very easy. The prepwork was time consuming for me, as cutting two leeks into matchsticks seemed to take forever, but if you know a quicker way to accomplish that, it would be quick prep as well.


Cabbage-Leek "Latkes"

3 cups thin shredded green cabbage
2 leeks, white and green parts only, cut into matchsticks
1/4 cup whole wheat pastry flour or matzo meal
1/2 t sea salt
1/4 t ground black pepper
2 eggs, beaten (additional egg if necessary)
1/2 t garlic powder

1. Toss cabbage and leeks together in a large bowl. Squeeze the greens to wilt them slightly. Add the rest of the ingredients and mix thoroughly. If mixture is too dry, add an additional beaten egg and a tablespoon or so of whole wheat pastry flour.

2. Heat a griddle or skillet over medium to medium-high heat. Working in batched, drop 1/3 cup of batter onto the skillet and press it out to make a round. Spray the top of the cake with oil and flip after 4-5 minutes, cook until golden-brown on both sides.

Serve alongside any main dish or with a savory sauce!

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