Cabbage, Carrot and Purple Kale Latkes Recipe

Name: Cabbage, Carrot and Purple Kale Latkes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups finely shredded cabbage (about 1 1/4 pounds, or half of a small cabbage); 2 cups finely chopped purple kale or curly kale; 7 to 8 ounces carrots, peeled and grated (about 1 1/2 cups); 1/2 cup chopped cilantro; 1 serrano chili, seeded and minced; 1 teaspoon baking powder; Salt to taste; 2 teaspoons cumin seeds, lightly toasted and coarsely ground or crushed; 3 tablespoons oat bran; 3 tablespoons all-purpose flour; 3 tablespoons cornmeal; 2 tablespoons buckwheat flour; 3 eggs, beaten; About 1/4 cup canola, grape seed or rice bran oil

Servings: persons

5 cups finely shredded cabbage (about 1 1/4 pounds, or half of a small cabbage)
2 cups finely chopped purple kale or curly kale
7 to 8 ounces carrots, peeled and grated (about 1 1/2 cups)
1/2 cup chopped cilantro
1 serrano chili, seeded and minced
1 teaspoon baking powder
Salt to taste
2 teaspoons cumin seeds, lightly toasted and coarsely ground or crushed
3 tablespoons oat bran
3 tablespoons all-purpose flour
3 tablespoons cornmeal
2 tablespoons buckwheat flour
3 eggs, beaten
About 1/4 cup canola, grape seed or rice bran oil

1
Heat the oven to 300 degrees.
2
Line a sheet pan with parchment.
3
Place a rack over another sheet pan.
4
In a large bowl mix together the cabbage, kale, cilantro, chili, baking powder, salt, cumin, oat bran, flour, cornmeal and buckwheat flour.
5
Taste and adjust salt.
6
Add the eggs and stir together.
7
Let the mixture sit for 10 to 15 minutes, then stir again.
8
Begin heating a large heavy skillet over medium heat.
9
Take a 1/4 cup measuring cup and fill with 3 tablespoons of the mixture.
10
Reverse onto the parchment-lined baking sheet.
11
Repeat with the remaining latke mix.
12
You should have enough to make about 20 latkes.
13
Add the oil to the pan and when it is hot (hold your hand a few inches above you should feel the heat), slide a spatula under one portion of the latke mixture and transfer it to the pan.
14
Press down with the spatula to flatten.
15
Repeat with more mounds.
16
In my 10-inch pan I can cook four at a time without crowding; my 12-inch pan will accommodate four or five.
17
Cook on one side until golden brown, about three to four minutes.
18
Slide the spatula underneath and flip the latkes over.
19
Cook on the other side until golden brown, another three minutes.
20
Transfer to the rack set over a baking sheet and place in the oven to keep warm.
21
Serve hot topped with low-fat sour cream, Greek style yogurt or creme fraiche.

291

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 cups finely shredded cabbage (about 1 1/4 pounds, or half of a small cabbage), 2 cups finely chopped purple kale or curly kale, 7 to 8 ounces carrots, peeled and grated (about 1 1/2 cups), 1/2 cup chopped cilantro, and more.

Yes, Cabbage, Carrot and Purple Kale Latkes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cabbage, Carrot and Purple Kale Latkes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions