Recipes

Okonomiyaki

“This is a Japanese pancake with a Lentil as Anything twist. It’s great as a snack or as a main dish, and easy to make.”

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Serves 4

3 cups (450 g) self-raising flour
2 cups (500 ml) water
1 large carrot, peeled and grated
½ cabbage, finely chopped
½ white onion, finely chopped
3 tbsp olive oil
½ tsp salt
No-egg mayonnaise, to serve
Sweet chilli sauce, to serve
Baby spinach leaves, to garnish
Tomato, cut into wedges, to garnish

1. Mix the self-raising flour and water to make a smooth, thick batter. Add the vegetables, 1 tsp of oil, and the salt, and combine well, adding extra water if necessary to keep the mixture smooth.

2. Heat the rest of the oil in a large frying pan or on a hotplate. Pour the batter into the pan, forming an even pancake across the bottom at least 1 cm thick, leaving enough room around the edge to flip later. Two or more medium-sized pancakes are much easier to cook and handle than one large pancake. Cook on low–medium heat on one side until brown, about 5–8 minutes, then flip, and cook the other side.

3. Once cooked, decorate the pancake with mayonnaise and sweet chilli sauce. Cut into 4 or 8 pizza-like segments.

4. Serve garnished with baby spinach leaves and tomato wedges.

Note: For a gluten-free option, try adding a potato or two to the vegetables, and combine with gluten-free self-raising flour for the batter.