These savory cabbage pancakes are a fantastic way to use up leftover cabbage!
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.
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.
I enjoyed these simply with some sriracha drizzled over them, but some toasted sesame seeds would be equally divine!
adapted from budget bytes.
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
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*