Name: Shrimp and Cabbage Griddle Cakes
Total time: 40 min
Yield: 4 servings
Ingredients: 8 cups (560 g) finely shredded green cabbage; 1 cup (100 g) chopped scallions, white and green parts; 8 oz (227 g) raw shrimp, untreated (label lists only shrimp; many bagged shrimp carry added salt or phosphate, see the note), peeled and deveined, chopped small; 1 cup (120 g) whole-wheat flour; 4 large eggs (200 g); ¼ tsp salt (1.5 g); ½ tsp garlic powder (1.6 g); ¼ tsp black pepper (0.6 g); 2 tbsp olive oil for the pan (27 g); 2 tbsp tomato paste, no salt added, for the sauce (32 g); 1 tbsp reduced-sodium soy sauce, for the sauce (14.2 g); 1 tbsp cider vinegar, for the sauce (14.9 g); 1 tsp packed brown sugar, for the sauce (4.6 g); ¼ tsp ground ginger, for the sauce (0.45 g); ¾ cup water for the batter; 2 tbsp water for the sauce

Ingredients

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8 cups finely shredded green cabbage
1 cup chopped scallions, white and green parts
8 oz raw shrimp, untreated (label lists only shrimp; many bagged shrimp carry added salt or phosphate, see the note), peeled and deveined, chopped small
1 cup whole-wheat flour
4 large eggs
¼ tsp salt
½ tsp garlic powder
¼ tsp black pepper
2 tbsp olive oil for the pan
2 tbsp tomato paste, no salt added, for the sauce
1 tbsp reduced-sodium soy sauce, for the sauce
1 tbsp cider vinegar, for the sauce
1 tsp packed brown sugar, for the sauce
¼ tsp ground ginger, for the sauce
¾ cup water for the batter
2 tbsp water for the sauce

Method

Nutrition

Estimated

Per pancake · serving size 1 of 4

Calories340

Total fat	12.8 g
Saturated fat	2.8 g
Sodium	447 mg
Total carbohydrate	35.2 g
Dietary fiber	at least 7.8 g (1 row carries no value)
Total sugars	at least 7.5 g (1 row carries no value)
Protein	24.7 g

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