INGREDIENTS
4 Cups of shredded green cabbages finely sliced (I use a Mandoline slicer)
1 Large onion finely sliced
2 Large eggs (beaten in a separate bowl)
100 Gr. Bacon / Pancetta / Lardons or smoked ham cut in small dices
60 Gr. All purpose flour
1/2 Teaspoon Salt – 1/2 Teaspoon ground pepper – 1/2 Teaspoon Chili Flakes
3 Tablespoons vegetable oil
METHOD
In a frying pan, saute the bacon until brown and crispy on all sides. Set aside and discard the fat.
In a large bowl, mix the cabbage, onion, beaten eggs and flour and mix well. Stir in the bacon/lardons and mix thoroughly.
Using the same pan, pour the vegetable oil and heat until it starts to smoke. Add the cabbage mixture and flatten to make a large pancake, the size of the pan.
Cook at medium heat, for about 15 minutes. Cover the pan with a lid or aluminum foil.
After 15 minutes, flip the pancake over and cook for a further 10 minutes, until brown and very crispy.
Serve with a Chutney of your choice.
Even better reheated the following day !
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A question on assembly … the instructions say to add the cabbage mixture to the pan after the bacon is cooked and set aside. So presumably that mixture is everything except the bacon and vegetable oil … when does the bacon get added back in? Or is it a garnish on top of the finished latkes? Thanks 🙂
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Thank you for the query – I remove the bacon/lardon from the frying pan and put aside, whilst I prepare the cabbage mixture. I then stir in the bacon in the cabbage preparation and mix well. I also discard the extra fat rendering from the bacon/lardon, before I cook the cabbage latkes. Thanks for the question, I will update the recipe accordingly.
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