I can't tell you how good these are. From White Grass Cafe Cookbook, from Davis, West Virginia. It's my favorite cookbook yet, focusing on natural foods. Serve with Hot Oriental Dipping Sauce that I will post as well.
My Private Note
Units: US | Metric
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1/2 medium cabbage, sliced very thin
- 1/4 cup red bell pepper, chopped
- 4 garlic cloves, minced
- 6 green onions, chopped
- 2 carrots, grated
- 2 tablespoons fresh grated gingerroot
- 1/2 lb fresh mushrooms, sliced
- 1/2 lb fresh spinach
- 3 tablespoons flour
- 3 eggs
- 2 tablespoons soy sauce
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon toasted sesame seeds
- 1Heat oils in wok or large saucepan.
- 2Cook veggies in this order, waiting 1 minute after each addition: cabbage, bell pepper, onions, carrots, ginger, garlic, mushrooms, and spinach.
- 3Transfer to a bowl and cool.
- 4Beat flour, eggs, soy sauce, and red pepper flakes; blend with veggies.
- 5Spoon batter into lightly oiled skillet, making 3 inch cakes.
- 6Saute until golden
- 7Sprinkle with sesame seeds.
- 8These can be kept warm in the oven until all cakes are ready to be served.
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Nutritional Facts for Japanese Veggie Cakes (O Konomi Yaki)
Serving Size: 1 (358 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 488.5
- Calories from Fat 231
- Total Fat 25.7 g
- Saturated Fat 4.9 g
- Cholesterol 279.0 mg
- Sodium 1301.3 mg
- Total Carbohydrate 46.7 g
- Dietary Fiber 14.3 g
- Sugars 15.5 g
- Protein 25.4 g