This plant-based twist on the ’anyway you like it’ Japanese street food might be my new favourite way to eat cabbage! Instead of an egg and wheat batter (and several impossible-to-find specialist Japanese ingredients) I’ve used a simple chickpea flour batter. This simple dish doesn’t take long to put together and is perfect for any meal! Breakfast, brunch, lunch or even a quick dinner. Top with mayonnaise (I like a bit of sriracha too), kimchi (find my recipe here) and sesame seeds. Delicious!
Liz x
Ingredients (serves 2)
- 1 small mug of chickpea flour
- 1 tsp salt
- 1 small mug of water
- 1/4 of a cabbage, chopped
- 1 nori seaweed sheet, snipped into strips
- vegetable oil for frying
- kimchi, mayonnaise, sriracha and sesame seeds to serve
Method
- Whisk the chickpea flour, salt and water together into a smooth batter.
- Add the cabbage and nori and mix well to coat them in the batter.
- Heat a frying pan over a medium heat and add a generous drizzle of vegetable oil.
- Add half the mixture to the pan and spread out. When golden brown underneath, carefully loosen and flip the pancake over and cook on the other side until golden brown.
- Cook the other half of the mixture in the same way then serve with toppings as you like.
