Cabbage pancake (Okonomiyaki)
Japanese cabbage pancake that's designed to be cooked with what you like. So check your pantry and fridge for flavour ingredients and veggies that need using up and get creative to make this Okonomiyaki.
Mashed Potato Roulade
The beauty about this dish is that you can add any seasoning from your pantry, either fresh or dried herbs and spices. You can also choose your filling, anything you have spare in your fridge!
(Thank you Misfit Garden for this recipe)
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 2 cups of leftover mashed potato
- 3 whole eggs
- 3/4 cup of any flour (plain, gluten free, chickpea, etc) more less
- 1 tsp smoked paprika, or your favourite spice
- Any dried or fresh herb you might own, I added 2 tsp of fresh oregano
Method
- This is a super easy recipe, just mix all ingredients in a bowl! The most important thing is that you achieve the right consistency, not too runny and not too thick, you want it to look like a thick cake batter (it should be easy to spread)
- Line an oven proof tray with baking paper, and spread the mixture until half a centimeter thick, line with baking paper then top with another baking tray.
- Bake for 15 – 20 mins at 190 C degrees.
- Once it is ready, let it cool down.
- Now’s your time to shine! Fill it with anything from your fridge that will make an epic meal! We used cream cheese, lettuce, tomato, avocado, red onion and had it for lunch.