Directions:
- In bowl, combine cabbage, rice, carrot, 1/4 c scallions, sesame seeds, garlic, ginger, and pepper.
- In separate bowl, beat eggs with 1 TBL soy sauce; stir into vegetable mixture. Spray nonstick skillet with nonstick cooking spray and heat.
- Drop 1/4 c batter for each pancake into heated skillet; cook, turning once, until brown on each side. Repeat until all batter is used.
- In small saucepan, combine broth, remaining 1 tsp soy sauce and 1/4 c scallions. Bring to a boil; stir in dissolved cornstarch and cook, stirring constantly, until thickened. Serve sauce over pancakes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 325.46 Kcal (1363 kJ) | ||
| Calories from fat | 98.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.98g | 17% | |
|---|---|---|---|
| Cholesterol | 327.36mg | 109% | |
| Sodium | 1156.57mg | 48% | |
| Potassium | 527.34mg | 11% | |
| Total Carbs | 40.28g | 13% | |
| Sugars | 3.71g | 15% | |
| Dietary Fiber | 5.75g | 23% | |
| Protein | 17.52g | 35% | |
| Vitamin C | 32.5mg | 54% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 2.7mg | 15% | |
| Calcium | 144.1mg | 14% | |
| Amount Per 100 g | |||
| Calories | 79.33 Kcal (332 kJ) | ||
| Calories from fat | 24.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.68g | 17% | |
|---|---|---|---|
| Cholesterol | 79.79mg | 109% | |
| Sodium | 281.89mg | 48% | |
| Potassium | 128.53mg | 11% | |
| Total Carbs | 9.82g | 13% | |
| Sugars | 0.9g | 15% | |
| Dietary Fiber | 1.4g | 23% | |
| Protein | 4.27g | 35% | |
| Vitamin C | 7.9mg | 54% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.7mg | 15% | |
| Calcium | 35.1mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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