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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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These Japanese-inspired vegie okonomiyaki are crispy on the outside, packed with cabbage, beetroot and tofu on the inside. Perfect for upping your veg serves in a super tasty way!
1 Into a large bowl sift flour, baking powder and stock powder and make a well in the centre. Pour whisked eggs and water into the well and stir to form a smooth batter.
2 Mix in cabbage, white parts of the spring onion, fresh ginger, grated vegetables and tofu.
3 Spray a large, non-stick fry-pan with oil and heat along with a little of the sesame oil over medium heat. Spoon a ladleful of batter into the pan, pressing out to form a thick 10-12cm pancake. Cook over medium-low heat for around 3 minutes each side or until cooked through and golden brown. Keep warm in the oven while you cook the remaining pancakes.
4 To serve, garnish with mayo, alfalfa, green parts of the spring onion, seaweed strips, sesame seeds, ginger (if using) and any other toppings you desire, such as microgreens.
If you can’t find seaweed strips, simply chop up a nori sushi sheet with kitchen scissors.
Look for okonomiyaki sauce, bonito flakes and dashi at Asian grocery stores, or experiment with other sauces and savoury toppings.
Calories 371 cal
Kilojoules 1562 kJ
Total fat 13 g
Saturated fat 2.6 g
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