Brown Rice Flour Cabbage Fritters - Okonomiyaki Pancakes


  • 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
  • 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.