Asian pancakes

Contributed By: kailisan
Vegitarian Times

Veggie Pancakes that the whole family will love

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Total Preparation Time: 45 minutes
Ingredients: Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: Asian
Special Features: Kids can help make it
Vegetarian
Meal Type: Entree

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Ingredients

Cakes
1 14.1-oz. Can vegetarian split pea soup, such as Trader Joe’s Organic
2 Large eggs
1/2 cup Cornmeal
1 cup Sugar snap peas, coarsely chopped
1 cup Julienned or grated carrots
1/2 cup Fresh or frozen corn kernels
4 Green onions, white and green parts chopped (1/2 cup)
2 tbs. Toasted sesame oil
2 tsp. Tamari or soy sauce, such as San-J
2 tsp. Grated fresh ginger
Low-fat Asian salad dressing, such as Newman’s Own, optional
Sriracha chile sauce, optional
Salad
4 cups Thinly sliced napa cabbage
1 cup Julienned or grated carrots
1/2 cup Chopped green onions
1/4 cup Low-fat Asian dressing, such as Newman’s Own

Preparation

To make Salad:

1. Toss together all ingredients in bowl. Season with salt and pepper, if desired. Set aside.

2. Heat nonstick skillet coated with cooking spray over medium heat. Scoop pea mixture onto skillet in 1/4-cup dollops, and cook 5 minutes, or until golden on one side. Flip, and cook 5 minutes more. Transfer to plate, and repeat with remaining pea mixture until you have 12 Cakes.

3. To serve: Divide Salad among plates. Top each serving with 2 Cakes. Serve with Asian dressing and Sriracha, if using.

Nutritional Information

Per : Calories: 190, Protein: 7g, Total fat: 8g, Saturated fat: 1g, Carbs: 24g, Cholesterol: 71mg, Sodium: 448mg, Fiber: 4g, Sugars: 7g