Cabbage & Green Onion Cakes
* 1/2 head of green cabbage, shredded/grated
* 1 bunch of green onions, chopped
* 1 egg
* 1/2 cup Panko crumbs, add as needed
* salt and pepper to taste
~ To make roughly 12 cakes, a half head of cabbage will be enough. If you want to use a full head of cabbage then double the rest of the ingredients.
In a large bowl, grate cabbage. Avoid using the smallest set of holes or else the cabbage will turn mushy; make sure you use the larger side of the grater for a more shredded consistency.
Chop one full bunch of green onions and add to cabbage, mixing thoroughly and making sure it's distributed evenly throughout.
Crack one egg into bowl and pour in Panko crumbs, mix well. Add salt and pepper and mix once more.
The mixture should be somewhat loose; ratio of cabbage being larger than that of the Panko by almost a half. Test it by bunching some of the mixture in your hand and seeing if it holds. If it doesn't then add more Panko.
Setting a pan on medium heat, drizzle on olive oil and using a 1/3 cup measuring cup, scoop cabbage mixture and pack well.
Gently shake the packed cabbage mixture onto pan; I'd advise not putting more than 4 of the cakes on the pan at once so that you can flip them properly. Let each side brown for at least 5 - 6 minutes then transfer to a plate to sit for a minute.
Serve hot with soy or chili sauce and enjoy.
