• 2 cups thinly shredded green cabbage
  • 3 leeks, white and light green parts only, cut into thin slices
  • 1/4 cup gluten free bread crumbs
  • sea salt to taste
  • 1/4 tsp ground black pepper
  • 1/4 tsp red chili powder
  • 1/4 tsp italian seasoning
  • 1 tbsp extra virgin olive oil
  • 3 eggs, beaten (or 2 large russet potatoes)
  • coconut oil


  • In a large bowl, toss together cabbage and leeks
  • Boil potatoes and mash with potato masher (if using potatoes instead of eggs)
  • Add bread crumbs or flour, salt, pepper, red chili powder, italian seasoning, olive oil and eggs (or potatoes)  and stir until well coated
  • Heat a large skillet over medium heat and add 1 tsp coconut oil spray generously with oil.
  • Working in batches, drop a generous 1/3 cup of the mixture into skillet, spreading it out to make 4-inch pancakes
  • Flip once tender and deep golden brown, transfer to a plate once done

Recipe courtesy of with adjustments by me!