Serves = 4
1 cup plain wholemeal flour
3 eggs
3 cups cabbage (any colour) (approx. 1/2 small cabbage)
1 carrot
1/2 - 1 cup reduced salt vegetable stock liquid
Extra virgin olive oil (EVOO)
Optional: spring onion
Optional: Okonomiyaki sauce
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Sophie's quick Okonomiyaki
An easy version of the classic that replaces a lot of the traditional ingredients with household staples
30
mins
6
ingredients
$1.57
/ person
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Ingredients
It’s this easy
Finely slice the cabbage, and coarsely grate the carrot
In a medium sized bowl, add the flour, create a well in the centre and add the eggs, and 1/2 cup reduced salt vegetable stock, mixing with a fork until the batter forms a thick mixture. Add more stock to reach the right consistency
Add the grated carrot and sliced cabbage to the batter, and mix until well combined
Heat a large fry pan to a medium to hot temperature. Lightly spray the fry pan with Extra virgin olive oil and pour roughly ¼ cup of the mixture into the hot frypan.
Cook the pancake until bubbles start to form in the batter, and the pancake is browned on one side. Carefully flip the pancake and continue cooking until both sides are browned and crispy, and the batter is cooked through. Roughly 3 minutes on each side.
Repeat the last step for the remainder of the batter.
Optional: Serve pancakes with spring onions, and a small amount of Okonomiyaki sauce
Tweaks
- You can use any leftover veggies, such as zucchini (give it a quick squeeze over the sink after you've grated it to remove some of the water), or sweet potato.
- If the pancakes are too thick, add more stock or water, if too thin, add a little more flour
Notes
Nutrition Information (per serve):
Energy (1170kJ)
Protein (10.3g)
Total fat (13.3g)
Saturated fat (2.5g)
Carbohydrate (26.8g); Starch (22g); Sugars (4.8g); Added sugars (0g), Free Sugars (0g)
Dietary fibre (6.1g)
Sodium (248mg)
Calcium (65mg)
Iron (2.3mg)
