Shrimp and Cabbage Pancakes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 411 cal. | (20 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 132.6 μg | (221 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 559 mg | (14 %) | ||
| Calcium | 176 mg | (18 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 50 μg | (25 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 12.6 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 207 mg | |||
| Complete sugar | 13 g |
Ingredients
Preparation steps
Whisk together the eggs, milk and 2 pinches of salt. Add the flour and melted butter, mix well and allow to rest for about 30 minutes.
In the meantime, cut the cabbage into thin strips and rinse in a colander. Drain well.
Heat 1 tablespoon of butter in a pan, add the cumin and brown sugar. Stir until the sugar begins to caramelize then pour in the lime juice. Add the cabbage and shrimp to the pan and cook over low heat for about 10 minutes, stirring occasionally. Season with salt and pepper.
Heat the remaining butter in a small pan and ladle about 1/4 of the pancake batter into it. Cook for 1-2 minutes on each side, remove from the pan and repeat with the remaining batter.
Fill each pancake with the shrimp and cabbage mixture, fold and garnish with fresh cilantro. Serve immediately.
