Simple okonomiyaki

Japanese vegetable pancakes. Great drizzled with Japanese mayo eg Kewpie.

Ingredients

2 cups	Cabbages, very thinly sliced (Main)
1 cup	Kale, very thinly sliced
1 cup	Baby silverbeet, (remove the stalks)
1 large	Carrot, shredded
2	Spring onions, diced (Main)
2 large	Eggs (Main)
½ cup	Cold water
½ cup	Plain flour
½ tsp	Salt
2 Tbsp	Canola oil

Directions

1. Combine the vegetables in a bowl.
2. Whisk the eggs and cold water together in another large bowl. Add the flour and salt. Whisk until smooth. Add the vegetables. Stir until well combined.
3. Place half the oil in a 20cm frying pan and heat. Pile half the vegetable mixture in the pan then flatten. Reduce the heat to low. Cover and cook for about 10 minutes. When brown underneath flip over to cook the other side, until golden. Remove and keep warm. Repeat with the remaining mixture.

See more of Jan's winter greens recipes

• Best baked broccoli
• Spinach nibbles