Veggie Okonomiyaki A Savoury Pancake with an Asian Greens Salad

Finely slice cabbage, grate carrot, slice spring onion finely (separating white and green parts). Slice radish into matchsticks or thinly slice.

Tip! A mandolin is handy for the cabbage, if you have one.

In a bowl combine egg, flour and soy sauce with ¹⁄₄ cup of water and mix into a thick batter. Add the cabbage, carrot and white parts of the spring onion and mix well to combine.

Heat a pan over medium high heat, add a drizzle of oil to coat bottom of the pan. Add pancake mix, either as one big pancake or as individual serves. Turn down to medium-low and cook for 5 minutes or until golden and crispy. Flip pancake over and cook for a further 5 minutes or until cooked through and golden brown. Cover with a lid to help it cook evenly.

Tip! Make one large one or one per person, the choice is yours! Individual pancakes can be kept warm in a low oven while you cook the remainder. Cooking individually may take a few minutes longer or you may have to use a couple of pans.

Add Asian greens and radish and Japanese dressing to a salad bowl and toss gently to combine.

Place pancakes on serving plates and drizzle over tonkatsu sauce, mayonnaise and sriracha to taste. Top with pickled ginger, green spring onion and fried shallots. Serve with green salad and dig in while it's piping hot and crispy.

Tip! Leave off the sriracha if you don't like heat.

Finely slice cabbage, grate carrot, slice spring onion finely (separating white and green parts). Slice radish into matchsticks or thinly slice.

Tip! A mandolin is handy for the cabbage, if you have one.

In a bowl combine egg, flour and soy sauce with ¹⁄₄ cup of water and mix into a thick batter. Add the cabbage, carrot and white parts of the spring onion and mix well to combine.

Heat a pan over medium high heat, add a drizzle of oil to coat bottom of the pan. Add pancake mix, either as one big pancake or as individual serves. Turn down to medium-low and cook for 5 minutes or until golden and crispy. Flip pancake over and cook for a further 5 minutes or until cooked through and golden brown. Cover with a lid to help it cook evenly.

Tip! Make one large one or one per person, the choice is yours! Individual pancakes can be kept warm in a low oven while you cook the remainder. Cooking individually may take a few minutes longer or you may have to use a couple of pans.

Add Asian greens and radish and Japanese dressing to a salad bowl and toss gently to combine.

Place pancakes on serving plates and drizzle over tonkatsu sauce, mayonnaise and sriracha to taste. Top with pickled ginger, green spring onion and fried shallots. Serve with green salad and dig in while it's piping hot and crispy.

Tip! Leave off the sriracha if you don't like heat.