Veggie okonomiyaki
Serves 2
Easy
Prep:
Cook:
Supercharge your diet with this vegetarian okonomiyaki with eggs, cabbage, pak choi and spring onions. It makes a healthy, low calorie lunch option
Skip to ingredients
- 3 large eggs
- 50g plain flour
- 50ml milk
- 4 spring onionstrimmed and sliced
- 1 pak choisliced
- 200g Savoy cabbageshredded
- 1 red chillideseeded and finely chopped, plus extra to serve
- ½ tbsp low-salt soy sauce
- ½ tbsp rapeseed oil
- 1 heaped tbsp low-fat mayonnaise
- ½ limejuiced
- sushi gingerto serve (optional)
- wasabito serve (optional)
Nutrition: Per serving
- kcal312low
- 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.
