Kale salad with tomatoes, corn and egg pancakes

A light salad of cabbage, tomatoes, onions and parsley is very well complemented by egg pancakes and canned corn. Pancakes give satiety, and corn - a slight sweetish note. This salad is dressed with yogurt, grainy mustard and lemon juice. The salad turns out very tasty, light and quite satisfying. It may well be a full-fledged independent dish.

Ingredients

• Tomatoes - 250 g
• White cabbage - 150 g
• Canned corn - 120 g
• Eggs - 2 pcs.
• Onion - 40 g
• Fresh parsley - 10 g
• Natural yogurt - 100 ml
• Grainy mustard (French) - 1 teaspoon
• Lemon (juice) - 1/3 pc.
• Ground paprika - 1 teaspoon with a slide
• Salt - to taste
• Vegetable oil - 10-15 ml

Directions

1. Break the eggs into a bowl, add paprika and salt.
2. Beat the eggs with a whisk until light foam.
3. Heat up a frying pan and grease with vegetable oil. Pour half of the egg mixture into the skillet. Fry the pancake over medium heat for about 1 minute, until browned.
4. Flip the pancake over and cook on the other side for about 1 minute more, until browned. Transfer the pancake to a plate. Fry the second egg pancake in the same way.
5. We turn the cooled pancakes into a tube and cut into thin strips.
6. This is how the straw turns out.
7. Chop the cabbage into strips and put in a bowl.
8. Salt the cabbage and knead a little with your hands to make it softer.
9. Peel the onion and cut into thin quarter rings.
10. Add the onion to the cabbage.
11. Cut the tomatoes into small cubes and add to the bowl.
12. Finely chop the parsley and add to the bowl.
13. Add the corn to the bowl with the rest of the ingredients.
14. We also put egg pancakes in a bowl.
15. Squeeze 1 teaspoon of juice from a lemon.
16. Add yogurt and mustard seeds to the salad.
17. Also add lemon juice.
18. Mix the salad gently.
19. Salad with cabbage, tomatoes, corn and egg pancakes is ready.
20. Divide the salad among bowls and serve immediately. Bon appetit!