The recipe was invented so I could enjoy the fried veggie pancakes I’ve seen in Poland, and also to deal with a surplus of rice noodles. When I first moved to the Czech Republic, I bought wayyy more rice noodles then I needed. Since I was unfamiliar with the grocery stores and what was available, whenever I saw rice noodles, I decided I needed to stock up.
Of course, this led to a surplus of rice noodles— and now, living in Poland, I decided to do something different with my noodles than just soup. Cabbage and fried pancake are both popular here, so voila: fried cabbage and rice noodle patties.
1/2 cabbage, sliced into thin ribbons
1 large carrot, shredded
1 onion, diced
3-4 green onions, diced
3 cups cooked vermicelli noodles
2 tablespoons gluten-free flour
salt and pepper (to taste)
olive or vegetable oil
1. Break the rice noodles up, and boil them according to the package directions. (If the noodles are left long, they’ll be hard to mix into the veggies.) Toss with a little oil and set aside.
2. Dice the onion and slice the cabbage, and sauté them both in a frying pan with a little olive oil until they’re soft. Then, add the carrot, green onions and salt or pepper.
3. Let the vegetables cool a little, so you can easily add them to the noodles.
4. Mix the veggies and noodles together, then add the flour, a sprinkle at a time. Keep stirring to distribute the flour evenly, and stir until the flour, vegetables and noodles are evenly mixed.
5. Shape the mixture into tight balls (don’t be afraid to squeeze!) and fry them in oil, letting each side get brown. When one side starts to brown, flip the pancake and fry the other side.
6. Let the pancakes drain on a paper towel before serving.
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