Vegetarian okonomiyaki (Japanese cabbage pancakes

• Vegetarian

• Produce

  • 1 Carrot, small
  • 1/2 tsp Ginger
  • 120 g Green cabbage
  • 3 Green onion

• Refrigerated

  • 4 Eggs

• Condiments

  • 1 Mayonnaise or salad cream
  • 1 tbsp Soy sauce
  • 1 Sriracha

• Baking & Spices

  • 1 Black pepper
  • 80 g Plain flour
  • 1 Sesame seeds

• Oils & Vinegars

  • 1 tbsp Oil

Found on amuse-your-bouche.com

Description

Ingredients

• 4 eggs
• 80g (~ ½ cup) plain flour
• 1 tbsp soy sauce
• ½ tsp pureed ginger
• Black pepper
• 120g (~ 2 cups) finely shredded green cabbage
• 1 small carrot, grated
• 2 spring onions, thinly sliced
• 1 tbsp oil
• Mayonnaise or salad cream
• Sriracha
• Chopped spring onions
• Sesame seeds

Directions

• Beat the eggs in a mixing bowl, and add the plain flour. Whisk together to form the pancake batter. Add the soy sauce, pureed ginger, and plenty of black pepper, then add the finely shredded cabbage, carrot and spring onions. Mix well to combine.
• Heat a small amount of oil in a frying pan, and spoon in ¼ of the pancake mixture. Cook over a medium-low heat for a few minutes, until the underside is golden brown, then carefully flip the pancake with a spatula, and cook for another couple of minutes, until fully cooked.
• Repeat with the remaining pancake mixture, to create four pancakes in total.
• Serve the vegetarian okonomiyaki with with salad cream (or mayonnaise), sriracha, sliced spring onions and sesame seeds.