savory cabbage pancakes (okonomiyaki).

These savory cabbage pancakes are a fantastic way to use up leftover cabbage!

IMG_5437

These are called okonomiyaki in Japanese, and  they are such a great way to use up that huge head of cabbage you probably have leftover from another recipe. Perhaps this soup? Even when I ask for the clerk to cut the cabbage in half or me, I still seem to always end up with so much leftover. Never fear though, because cabbage lasts FOREVER.

IMG_5436

To make these, we are simply shredding the cabbage, carrot and adding them to a quick batter. To make quick work of this, you can use the grating blade of a food processor like me, or simply grate over a big box hole grater. In a method similar to these fish cakes, I really like to form the patties and let them set up for a few minutes before cooking; it’s paramount to the success of them holding their shape. Carefully flatten the cakes while in the pan, and they’ll achieve a nice, even browning and cook faster, due to them being flatter.

IMG_5439

I enjoyed these simply with some sriracha drizzled over them, but some toasted sesame seeds would be equally divine!

IMG_5438

okonomiyaki.
adapted from budget bytes.

ingredients
2 eggs
1/2 cup tepid water
3/4 cup white rice flour (up to 1 cup)
1 tablespoon sesame oil
1.5 tablespoon tamari or GF soy sauce
4-5 cups green cabbage, shredded
1 carrot, peeled and shredded
3 scallions, thinly sliced
1/4 cup grapeseed oil, divided into 1 tablespoon portions
1 teaspoon sriracha, for topping

directions
In a large mixing bowl, whisk together the eggs, water, sesame oil and tamari. Add flour by the 1/4 cup to prevent lumps. Add the cabbage, carrot and scallions and mix well to combine.

Form into 10 patties, about 1/4 cup mix for each patty. Set them on a platter and refrigerate them for 10-20 minutes.

Heat one tablespoon of grapeseed oil over medium-high heat. Cook patties in batches for 2-3 minutes per side, slightly flattening the patty to ensure an even cook on each side. Using a fish spatula or other thin spatula, flip over and cook for an additional 2-3 minutes until golden brown on each side.

Remove to a plate and cover to keep warm (alternatively keep warm in a 250 degree oven). Serve drizzled with sriracha.

Makes 10 cakes.

*Please use organic ingredients wherever possible* 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s