Cabbage Pancakes with Curry Cashew Sauce - alive magazine

Ingredients

• 2/3 cup (160 mL) raw cashews
• 2 cups (500 mL) shredded green cabbage
• 2 cups (500 mL) shredded carrot
• 2 cups (500 mL) shredded celery root (celeriac)
• 2 green onions, thinly sliced
• 3 Tbsp (45 mL) chopped dill
• 2 garlic cloves, minced
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) black pepper
• 4 large free-range eggs, lightly beaten
• 1/2 cup (125 mL) spelt flour
• 1 Tbsp (15 mL) grapeseed, olive, or camelina oil
• 1 1/2 tsp (7 mL) curry powder
• 2 tsp (10 mL) fresh lemon juice
• 1 tsp (5 mL) cider vinegar