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Japanese Vegetable Pancakes With Cabbage, Kale, And Carrots

32 faves
Nutrition per serving    (USDA % daily values)
CAL
345
FAT
30%
CHOL
156%
SOD
36%
Uploaded by: Shape Magazine

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Ingredients for 4 servings

1/4 cup ketchup

1 1/2 tablespoons worcestershire sauce

1/4 teaspoon dijon mustard

1 tablespoon rice wine or sake

1 teaspoon low-sodium soy sauce

1 tablespoon honey

1/8 teaspoon ground ginger

5 to 6 cups very thinly sliced cabbage

4 carrots, peeled into ribbons with vegetable peeler

5 lacinato kale leaves, ribs removed, leaves cut into thin ribbons

4 scallions, sliced at an angle

1/2 cup all-purpose flour

6 eggs, lightly beaten

Canola, safflower, or peanut oil

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