Veggie-Packed Okonomiyaki
INGREDIENTS
3 firmly packed cups of veggies (grated carrot, shredded cabbage, bok choy, swiss chard, kimchi, herbs, broccoli and just about any other sad little veggie you can rustle up)
1 cup sliced spring onion
1 cup plain flour (or you can use a combo of flour and panko crumbs)
3-4 eggs
1 tbsp soy sauce
METHOD
1. Mix all veggies, herbs, spring onion & flour in a bowl. Beat your eggs with the soy sauce and add to the mixture.
2. Add to a hot frying pan with some olive oil and gently fry until dark and crispy.
3. To flip it, put a plate on top of the frying pan, flip it over, set it down, add a bit more olive oil to the pan and then slide the pancake back in to cook the other side.
4. Once you’re confident it’s cooked through, serve it up on a plate, drizzle with mayo and kecap manis, sprinkle with some coriander (or furikake) and smash it down!