Savoy cabbage okonomiyaki

This is often called a Japanese pizza but it’s more of a savoury pancake. Much like pizza, however, it’s endlessly customisable (and wonderfully moreish). Try adding sweetcorn, kimchi or cooked peeled prawns. You can use barbecue or brown sauce instead of making the okonomiyaki sauce, too. It’s best to cook these one at a time so they’re easier to flip. For stress-free flipping, put a large plate on top of the pan, quickly and carefully invert the pan and plate, then slide the pancake back into the pan so that the cooked side faces up.

MAKES 2 LARGE PANCAKES | PREP 15 MINS COOK 20 MINS | EASY |

LC

400g Savoy or Hispi cabbage

100g plain white or wholemeal flour

2 eggs

4 spring onions, sliced, green tops reserved

for serving

3-4 tbsp rapeseed oil

OKONOMIYAKI SAUCE

1 tbsp oyster sauce

2 tbsp tomato ketchup

1 tsp worcestershire sauce Kewpie mayo and crispy fried onions, to serve

1 To prepare the cabbage, strip the outer leaves from the stalks, roll into cigar shapes and finely shred, then finely slice the stalks. Next, shred the inner leaves, along with their stalks. 2 Whisk together the flour, the eggs, 1 tsp of salt and 100ml of cold water in a bowl. Add the cabbage, spring onions and any of the additional ingredients of your choice (such as sweetcorn or kimchi) and mix.

3 Stir together the sauce ingredients and put to one side.

4 Warm 1 tbsp of oil in a medium frying pan over a medium heat and add half the fritter mixture. Fry each side for 3-4 mins or until dark golden, pushing down as it cooks. Very carefully turn it over when it’s golden, adding a splash more oil as you turn it. If it breaks, just push it back together. Keep warm in a low oven while you cook the second one in the same way.

5 Transfer to plates and drizzle the sauce and mayo over the top. Serve scattered with the reserved spring onion and crispy fried onions, if you like.

PER SERVING 482 kcals | fat 22.6G saturates 2.6G | carbs 45.9G | sugars 10.2G fibre 11.8G | protein 17.9G | salt 4G

low cal