Okonomiyaki – sweet potato and cabbage pancakes

Serves 4
45 minutes

Ingredients

Sweet potato okonomiyaki

  • 3 large spring onions, finely sliced
  • 1 knob of ginger, 3cm in length, peeled and finely grated
  • 1 small garlic clove, peeled and finely grated
  • 200g of spring cabbage, shredded
  • 1 sweet potato, small, peeled and coarsely grated
  • 2 large eggs, lightly whisked
  • 1 tbsp of soy sauce, or tamari
  • 1 tbsp of toasted sesame seeds, heaped
  • okonomiyaki flour, 4–5 tbsp
  • coconut oil, for frying

Okonomiyaki sauce

  • 3 tbsp of ketchup
  • 1 tbsp of Worcestershire sauce
  • 1 dash of soy sauce, to taste

To serve

  • mayonnaise
  • nori seaweed, powdered

Method

1
In a medium saucepan, gently cook the spring onions, garlic and ginger in a little coconut oil until the onion is soft and translucent, for around 5 minutes. Set aside to cool
2
Mix together the okonomiyaki sauce ingredients until well-combined and set aside
3
In a medium bowl, combine the cooled spring onion mixture, cabbage and sweet potato. Stir in the egg, soy sauce and sesame seeds until combined
4
Add the flour and stir gently to combine. You want the vegetables to stick together with a fairly thick consistency, so add a little more flour if necessary
5
Heat a tablespoon of coconut oil in a large saucepan then dollop in golf ball-sized rounds of pancake batter, allowing a few centimetres between each one
6
Flatten slightly with the back of a spatula and cook until crisp and golden on one side, for about 3 minutes, before flipping and cooking on the other side
7
Repeat in batches then serve immediately with okonomiyaki sauce, mayonnaise and powdered seaweed, if you like