Not that it’s especially complicated in the first place, but this simplified version of the Japanese cabbage pancake, smothered in condiments, is a quick and easy lunch. And still manages to be a veritable party in your mouth! Crunchy, spicy, savoury, creamy, tangy – it’s the ideal way to use up leftover raw white or sweetheart cabbage. Feeds 2.
- 3 eggs
- 3 heaped tbsp plain flour
- 1 tsp sesame oil
- 1 tsp soy sauce
- Large handful of shredded cabbage
- 1 spring onion, finely chopped
- 2 tbsp veg oil
- Mayonnaise, ideally in a squeezy bottle
- Sriracha chilli sauce
- Make a thick batter with the eggs, flour, sesame oil and soy sauce
- Mix in the spring onion and cabbage
- Heat the oil in a large frying pan over a medium heat and, dividing the mixture into quarters, spoon 4 heaps of the cabbage mixture into the pan
- Fry on one side for 2 mins until golden brown (don’t be tempted to mess about with it while it’s cooking)
- Then flip them, press down gently and give them another 2 mins until cooked through
- Serve them straight away with lavish zigzags of mayo and chilli sauce over the top, and tuck in.
Sophie cooks 