Japanese pancakes, or okonomiyaki, are a delicious option for a light lunch, but don’t be fooled by this picture. When I attempted these babies, they turned out to be more like fritters than pancakes, but were delicious nonetheless. This recipe is so versatile, and you can use lots of different vegetables. Try adding red cabbage, carrot, bean shoots, or mushrooms.
1 tbsp. (20ml) canola oil
2 cups green cabbage
3 cups (3-4 depending on size) zucchini
2-3 garlic cloves
2 cups (1/4 head) of cauliflower
1 onion, grated
2 spring onions
110g almond meal
2 tbsp. tamari
2 tbsp. sesame oil
2 tbsp. sweet chilli sauce
low-fat mayonnaise to serve
- Slice spring onions and set some aside for garnish.
- Grate cabbage, zucchini, garlic and onions. Chop up cauliflower. Mix vegetables together and set aside.
- In a separate bowl, beat eggs with tamari, sesame oil and sweet chilli sauce. Then add almond meal and vegetables to the mix.
- Heat oil in frypan over medium heat. Working in batches, drop tablespoonful of batter into the pan and cook for 2-3 minutes each side or until golden and cooked through.
- To serve, top each pancake with spring onion and a little low-fat mayonnaise.
Tip: to avoid having too much liquid in batter, squeeze out some of the excess liquid from the zucchini, and add more almond meal if needed.
*This recipe is adapted from kitchen.nine.com.au. Picture from kitchen.nine.com.au