Cabbage (cabbage) 1 Carrot 1 root
Eggs 3-4 pieces Starch (or flour) 1 tablespoon (about 20 grams)
Salt 1 scoop Pepper A small amount
How to make vegetable egg pancakes Illustration of how to make breakfast pancakes (vegetable egg pancakes) 1

Step 1

Shred [cabbage] and [carrot] and put them into a bowl. (Chop it as finely as possible, you can also use a shredding tool) Add 1 tablespoon [starch or flour], Add a little [salt] [pepper], Break in an [egg]. Illustration of how to make breakfast cakes (vegetable egg cakes) 2

Step 2

Mix well. (It should be thicker and viscous) Illustration of how to make breakfast cakes (vegetable egg cakes) 3

Step 3

Brush a layer of oil in the pot, put the [vegetable shreds] in without turning on the heat, and arrange it into a bird's nest shape. Heat over high heat, then crack an [egg] into the middle of the cake.Fry slowly over medium-low heat. Illustration of how to make breakfast pancakes (vegetable egg pancakes) 4

Step 4

Fry the eggs until they are set, then flip them over. Illustration of how to make breakfast pancakes (vegetable egg pancakes) 5

Step 5

Fry both sides until cooked through. Illustration of how to make breakfast cakes (vegetable egg cakes) 6

Step 6

Remove from pan and plate. Illustration of how to make breakfast cakes (vegetable egg cakes) 7

Step 7

Nutritious, delicious and beautiful. Vegetable egg pancake cooking tips

☆The exact number of eggs you need depends on the size of the cake you are making. If the cake is larger, use less eggs. ☆ Stirring shredded vegetables into a thick paste is the key to forming pancakes. Novices can add more flour or water to facilitate the formation of pancakes.