ADVERTISEMENT
In a large bowl, mix shredded cabbage and grated carrots.
Add the eggs, cheese, flour, salt, pepper, and garlic powder. Stir until well combined.
Heat 1 tablespoon ghee or oil in a non-stick skillet over medium heat.
Scoop about 1/4 cup of the mixture into the skillet and flatten it gently into a pancake shape.
Cook for 3–4 minutes on each side until golden brown and crispy.
Repeat with remaining batter, adding more oil as needed.
Sprinkle with herbs before serving if desired.
Serving and storage tips:
ADVERTISEMENT
