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| Weight Watchers Japanese Vegetable Pancakes recipe
Makes 4 servings WW POINTS per serving: 7 Nutritional information per serving: 381 calories, 7.9g fat, 10.6g fiber |
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| Ingredients: | |||||
| 4 Cups | Cabbage | ||||
| 3 Stalks | Celery (minced) | ||||
| 1 | Carrot (large) | ||||
| 1 | Egg, beaten | ||||
| 2 Cups | Flour | ||||
| 10 Oz. | Evaporated Milk | ||||
| 1 Tsp. | Salt | ||||
| 2 Tbs. | Brown Sugar | ||||
| 1/2 Cup | Chicken (Optional, cooked) | ||||
| Directions: | |||||
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Preparation
1. Mix together the vegetables. 2. Mix together the remaining ingredients to form a smooth batter. 3. Mix the vegetables in the batter – the mixture should be of a consistency that you can spoon the patties on to the skillet. 4. On a heated skillet sprayed with oil, drop spoonfuls of the batter (about 3 tablespoons for each pattie). 5. On medium heat, brown well the patties on one side, then flip and brown on the other side. 6. Serve hot or cold. |
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