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Veggie okonomiyaki

Ingredients

  1. Step 1 3 large eggs
  2. Step 2 50g plain flour
  3. Step 3 50ml milk
  4. Step 4 4 spring onions , trimmed and sliced
  5. Step 5 1 pak choi , sliced
  6. Step 6 200g Savoy cabbage , shredded
  7. Step 7 1 red chilli , deseeded and finely chopped, plus extra to serve
  8. Step 8 ½ tbsp low-salt soy sauce
  9. Step 9 ½ tbsp rapeseed oil
  10. Step 10 1 heaped tbsp low-fat mayonnaise
  11. Step 11 ½ lime , juiced
  12. Step 12 sushi ginger , to serve (optional)
  13. Step 13 wasabi , to serve (optional)
Veggie okonomiyaki
Calories: 312 Carbohydrate: 29 g Protein: 15 g Fat: 15 g
Cook time: 25 minutes Prep time: 15 minutes Total time: 40 minutes Servings: 2

TAGS

Lunch Supper cabbage Esther Clark Fibre Folate Healthy Low calorie Okonomiyaki Pak choi Sushi ginger Vegetarian Vitamin c Wasabi Lunch Supper cabbage Esther Clark Fibre Folate Healthy Low calorie Okonomiyaki Pak choi Sushi ginger Vegetarian Vitamin c Wasabi Lunch Supper cabbage Esther Clark Fibre Folate Healthy Low calorie Okonomiyaki Pak choi Sushi ginger Vegetarian Vitamin c Wasabi

Directions

  1. Step 1 Whisk together the eggs, flour and milk until smooth. Add half the spring onions, the pak choi, cabbage, chilli and soy sauce. Heat the oil in a small frying pan and pour in the batter. Cook, covered, over a medium heat for 7-8 mins. Flip the okonomiyaki into a second frying pan, then return it to the heat and cook for a further 7-8 mins until a skewer inserted into it comes out clean.
  2. Step 2 Mix the mayonnaise and lime juice together in a small bowl. Transfer the okonomiyaki to a plate, then drizzle over the lime mayo and top with the extra chilli and spring onion and the sushi ginger, if using. Serve with the wasabi on the side, if you like.