Brown Rice Flour Cabbage Fritters - Okonomiyaki Pancakes

Makes 4 pancakes

A quick and easy lunch or supper dish, these iconic cabbage fritter pancakes are known as Okonomiyaki in Japan. They are typically topped with slices of tofu, bacon or a few prawns and served with squirts of mayonnaise or sweet chili sauce.

Free from Gluten, Soya, Wheat, Dairy
Without crystal sugar

Ingredients

Change Quantities:
  • PANCAKE FRITTER
  • 200g cabbage/Chinese leaves
  • 3 spring onions
  • 3cm ginger root
  • 120g Doves Farm Organic Brown Rice Flour
  • ¼ tsp salt
  • ¼ tsp pepper
  • 75ml water
  • 2 eggs
  • 4 bacon rashers
  • peanut oil, for frying
  • OPTIONAL TOPPINGS
  • mayonnaise, for serving
  • sweet chili sauce, for serving
  1. Finely shred the cabbage, slice the spring onion, and grate the ginger.
  2. Put the flour, salt, pepper, water and eggs into a bowl and beat into a smooth batter.
  3. Add the prepared vegetables and mix together well.
  4. Heat some oil in a large frying pan over a medium heat.
  5. Spoon some of the mixture into four piles in the pan.
  6. Cut each bacon rasher in half and lay it on top of each pile.
  7. Cook over a gentle heat for 8–10 minutes or until the base is crispy and the top is set.
  8. Carefully turn the pancakes over and cook for 6-8 minutes on the other side.
  9. Serve warm with mayonnaise and sweet chili sauce.

Equipment

large frying pan and mixing bowl

Cooking time

20 minutes

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Ingredients

Change Quantities:
  • PANCAKE FRITTER
  • 200g cabbage/Chinese leaves
  • 3 spring onions
  • 3cm ginger root
  • 120g Doves Farm Organic Brown Rice Flour
  • ¼ tsp salt
  • ¼ tsp pepper
  • 75ml water
  • 2 eggs
  • 4 bacon rashers
  • peanut oil, for frying
  • OPTIONAL TOPPINGS
  • mayonnaise, for serving
  • sweet chili sauce, for serving

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