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Veggie okonomiyaki

Veggie okonomiyaki served on a plate

Veggie okonomiyaki

Name: Veggie okonomiyaki
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 3 large eggs; 50g plain flour; 50ml milk; 4 spring onions trimmed and sliced; 1 pak choi sliced; 200g Savoy cabbage shredded; 1 red chilli deseeded and finely chopped, plus extra to serve; ½ tbsp low-salt soy sauce; ½ tbsp rapeseed oil; 1 heaped tbsp low-fat mayonnaise; ½ lime juiced; sushi ginger to serve (optional); wasabi to serve (optional)

Esther Clark

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Serves 2

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 4.3 out of 5.17 ratingsRate

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Supercharge your diet with this vegetarian okonomiyaki with eggs, cabbage, pak choi and spring onions. It makes a healthy, low calorie lunch option

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

3 large eggs
50g plain flour
50ml milk
4 spring onions

trimmed and sliced
1 pak choi

sliced
200g Savoy cabbage

shredded
1 red chilli

deseeded and finely chopped, plus extra to serve
½ tbsp low-salt soy sauce
½ tbsp rapeseed oil
1 heaped tbsp low-fat mayonnaise
½ lime

juiced
sushi ginger

to serve (optional)
wasabi

to serve (optional)

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Nutrition: Per serving

kcal312

low
fat15g
saturates3g
carbs29g
sugars6g
fibre5g
protein15g
salt0.7g

Method

step 1

Whisk together the eggs, flour and milk until smooth. Add half the spring onions, the pak choi, cabbage, chilli and soy sauce. Heat the oil in a small frying pan and pour in the batter. Cook, covered, over a medium heat for 7-8 mins. Flip the okonomiyaki into a second frying pan, then return it to the heat and cook for a further 7-8 mins until a skewer inserted into it comes out clean.
step 2

Mix the mayonnaise and lime juice together in a small bowl. Transfer the okonomiyaki to a plate, then drizzle over the lime mayo and top with the extra chilli and spring onion and the sushi ginger, if using. Serve with the wasabi on the side, if you like.

Recipe from Good Food magazine, July 2019

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A star rating of 4.3 out of 5.17 ratings

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