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cabbage pancake

Cabbage Pancake - Okonomiyaki

Delicious and easy cabbage meal for breakfast, lunch, or dinner!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 3 cups of tightly packed finely sliced cabbage
  • 2 eggs
  • 1/2 cup flour
  • 1/4 cup water
  • 1/2 tsp salt
  • pinch chilli flakes
To serve
  • Japanese Mayo
  • Tonkatsu Sauce
  • Fresh chilli
  • Sesame seeds
  • Salad

Method
 

  1. Finely slice the cabbage. A mandoline is a great way to do this quickly. The finer the cabbage the easier it will stick together. Add to a large mixing bowl.
  2. In a small bowl whisk eggs and add the remaining ingredients. Whisk to form a batter.
  3. Add the batter to the cabbage and stir until the cabbage is fully coated in the batter.
  4. Heat a frypan to medium heat. Drizzle with a little oil (or butter for a browner crust).
  5. Add the cabbage and press to form one large fritter or make two smaller ones.
  6. Cook for 5mins and flip onto a plate. Carefully transfer the uncooked side back to the pan (push off the plate.
  7. Cook for a further 4-5mins.
  8. Top with sauces and sesame seeds. Add a fresh garden salad.

Notes

For a vegan alternative replace the eggs with 2 TBSP Sushi seasoning and allow the full cabbage mix to sit for 5 minutes before cooking. This will make the pancakes a pack more vinegary flavour so balance with a creamy salad.