VEGAN OKONOMIYAKI VEGETABLE PANCAKE WITH PICKLED GINGER SALAD

Serves 2-4 people.

INGREDIENTS:

For the salad:

0,75 large cucumber or 2-3 small ones, cut into small cubes

12 radishes, cut into small cubes

0,25 cup pickled ginger, finely chopped

A big handful of coriander, finely chopped

1 lime, juice only

1 tsp sriracha sauce

2-3 tbsp toasted sesame seeds

Sea salt, to taste

For the pancake:

1 cup cabbage, finely sliced

0,5 large carrot, julienned

1-2 spring onions, cut into strips roughly 2 inches long

0,25 cup coriander, finely chopped

1 garlic clove, minced

1 tsp ginger,minced

1,5 cup chickpea flour

0,5 cup rice flour

0,5 tsp baking powder

0,5 tsp baking soda

1,5 cup water

1 tbsp soy sauce

Sea salt and black pepper, to taste

Serve with: vegan creme fraiche or sour cream

METHOD:

Prepare your salad by mixing all the ingredients in a mixing bowl and giving them a good toss to combine. Set aside while you make your pancake.

For the pancake you first prepare your vegetables and then set them aside as you make the batter. Mix all the dry ingredients for the pancake in a mixing bowl and then add the minced garlic and ginger to it. Then pour in the water as you whisk to combine it with the dry ingredients. When it is totally smooth you can whisk in your soy sauce and season with salt and pepper if you wish. Finally you’ll want to fold in your vegetables as well as coriander.

Heat up a non-stick frying pan over medium high heat. Once the pan is hot add oil if you wish but my pan doesn’t need it. Then you can pour in half the batter trying to distribute the vegetables even in terms of what ends up in the pan and what stays in the bowl. Then even the mixture out in the pan and cover with a lid. Lower your heat to medium and then let it fry under the lid for 5-6 minutes. After the time is up remove the lid and flip the pancake. If it seems hard to flip you can use a plate to help you flip it by putting it onto the pan and turning it over and then transferring it back to the pan. Then fry on the second side for about 3-5 minutes or until slightly browned. Repeat with the second pancake. You could keep the first one warm on low heat in the oven if you wish.

Then serve on a flat serving board and cut into quarters. Dollop some vegan creme fraiche or sour cream onto each piece and serve with the pickled ginger salad.