Cabbage & Carrot Hashbrowns with Asian Flare

Prepare flax egg: Mix ground flaxseed with water and let sit for 5–10 minutes until gelled. (Can also use 2 egg whites) 2. Mix vegetables: In a large bowl, combine shredded cabbage, carrots, and scallions. 3. Add seasonings: Stir in tamari, sesame oil, minced ginger, and pepper. 4. Add flax egg and flour: Mix in the flax egg and chickpea flour until the mixture holds together. Add more flour if too wet. 5. Form patties: Scoop about ¼ cup of mixture and shape into flat rounds. 6. Pan-fry: Heat oil in a skillet over medium heat. Cook patties 3–4 minutes per side until golden and crispy. 7. Drain and serve: Place on paper towels to drain excess oil. Serve hot with dipping sauce. 8. Asian dipping sauce: Mix 2 tbsp coconut aminos sauce, 1 tsp rice vinegar, ½ tsp cold-pressed sesame oil, and a pinch of chili flakes.