Cabbage, Carrot and Purple Kale Latkes - Recipes for Health These latkes are nutrient-dense, packed with health promoting sulfur compounds as well as vitamins K, A, C, and manganese, tryptophan, calcium, copper, vitamin B6, iron, and potassium. In order for this mix to hold together it requires a little more egg and flour; I use a combination of cornmeal, all-purpose and buckwheat. 5 cups finely shredded cabbage (about 1 1/4 pounds, or half of a small cabbage) 2 cups finely chopped purple kale or curly green kale 7 to 8 ounces carrots, peeled and grated (about 1 1/2 cups) 1/2 cup chopped cilantro 1 serrano chili, seeded and minced 2 teaspoons cumin seeds, lightly toasted and coarsely ground or crushed In a large bowl mix together the cabbage, kale, cilantro, chili, baking powder, salt, cumin, oat bran, flour, cornmeal and buckwheat flour. Let the mixture sit for 10 to 15 minutes, then stir again. You should have enough to make about 20 latkes. Add the oil to the pan and when it is hot (hold your hand a few inches above - you should feel the heat), slide a spatula under one portion of the latke mixture and transfer it to the pan. Cook on one side until golden brown, about three to four minutes. Cook on the other side until golden brown, another three minutes. Yield: About 30 latkes, serving 6 Nutritional information per serving (6 servings): 206 calories; 13 grams fat; 2 grams saturated fat; 3 grams polyunsaturated fat; 7 grams monounsaturated fat; 93 milligrams cholesterol; 20 grams carbohydrates; 4 grams dietary fiber; 148 milligrams sodium (does not include salt to taste); 7 grams protein